Roasted-Tomato Sauce

Roasted-Tomato Sauce
Photo by William Meppem

Ingredients

  • 3 pounds plum tomatoes (about 15)
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ¼ cup fresh basil leaves, chopped, or 2 tablespoons chopped fresh rosemary
  • 3 cloves garlic, peeled
  • 1 tablespoon balsamic vinegar
  • 1 cup kalamata olives, pitted and coarsely chopped

Heat oven to 425°F. Cut each tomato in half lengthwise. Arrange in a shallow baking dish, cut-side down, with the garlic and crushed red pepper. Bake about 40 minutes or until the garlic is soft and the tomato skins pucker and brown. Remove from oven. Peel off the tomato skins and discard. Using ...

View full recipe at My Recipes

Comments

Variations on Roasted-Tomato Sauce

  • Roasted-Tomato Sauce
    • 2 cloves garlic
    • nonstick vegetable-oil spray
    • 1/4 teaspoon coarse kosher salt
    • 1 tablespoon fresh oregano leaves
    • 4 tablespoons olive oil
    • +1 other ingredients
  • Roasted Tomato Sauce
    • 1/2 teaspoon salt
    • 1 teaspoon fresh oregano leaves
    • 1 teaspoon sugar
    • 2 tablespoons balsamic vinegar
    • 3 pounds medium tomatoes, cored (about 6)
    • +5 other ingredients
  • Roasted Tomato Sauce
    • 1/2 small onion
    • 1 cup canned unsalted chicken broth
    • 2 large garlic cloves
    • 4 large plum tomatoes
    • 1/2 teaspoon dried oregano


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