Roasted-Tomato Sauce

Roasted-Tomato Sauce
Photo by William Meppem

Ingredients

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

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
    • 4 tablespoons olive oil
    • 1 tablespoon fresh oregano leaves
    • 1/4 teaspoon coarse kosher salt
    • nonstick vegetable-oil spray
    • 2 cloves garlic
    • +1 other ingredients
  • Roasted Tomato Sauce
    • 4 garlic cloves, unpeeled
    • 1 tablespoon olive oil
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon crushed red pepper
    • 1/2 teaspoon salt
    • +5 other ingredients
  • Roasted Tomato Sauce
    • 4 large plum tomatoes
    • 2 large garlic cloves
    • 1 cup canned unsalted chicken broth
    • 1/2 small onion
    • 1 small jalapeño chili


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