Roasted-Tomato Sauce

Roasted-Tomato Sauce
Photo by William Meppem

Ingredients

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

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

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Variations on Roasted-Tomato Sauce

  • Roasted-Tomato Sauce
    • 1/4 cup tomato paste
    • 2 pounds plum tomatoes
    • nonstick vegetable-oil spray
    • 1/4 teaspoon coarse kosher salt
    • 1 tablespoon fresh oregano leaves
    • +1 other ingredients
  • Roasted Tomato Sauce
    • 1 tablespoon tomato paste
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon olive oil
    • 1/4 teaspoon ground black pepper
    • +6 other ingredients
  • Roasted Tomato Sauce
    • 4 large plum tomatoes
    • 1 cup canned unsalted chicken broth
    • 1/2 small onion
    • 1 small jalapeño chili
    • 1/2 teaspoon dried oregano


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