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
  • ¼ cup fresh basil leaves, chopped, or 2 tablespoons chopped fresh rosemary
  • ½ teaspoon kosher salt
  • 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
    • 2 pounds plum tomatoes
    • 1/4 cup tomato paste
    • 4 tablespoons olive oil
    • 1 tablespoon fresh oregano leaves
    • 1/4 teaspoon coarse kosher salt
    • +1 other ingredients
  • Roasted Tomato Sauce
    • 1 tablespoon olive oil
    • 4 garlic cloves, unpeeled
    • 1 teaspoon sugar
    • 3 pounds medium tomatoes, cored (about 6)
    • 1/2 teaspoon salt
    • +5 other ingredients
  • Roasted Tomato Sauce
    • 1 cup canned unsalted chicken broth
    • 4 large plum tomatoes
    • 1 small jalapeño chili
    • 1/2 small onion
    • 1/2 teaspoon dried oregano


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