Roasted-Tomato Sauce

Roasted-Tomato Sauce
Photo by William Meppem

Ingredients

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

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 ...

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Variations on Roasted-Tomato Sauce

  • Roasted-Tomato Sauce
    • 2 pounds plum tomatoes
    • nonstick vegetable-oil spray
    • 1/4 teaspoon coarse kosher salt
    • 1 tablespoon fresh oregano leaves
    • 1/4 cup tomato paste
    • +1 other ingredients
  • Roasted Tomato Sauce
    • 4 garlic cloves, unpeeled
    • 2 small red onions, unpeeled, cut in half horizontally
    • 1 teaspoon sugar
    • 2 tablespoons balsamic vinegar
    • +6 other ingredients
  • Roasted Tomato Sauce
    • 1/2 teaspoon dried oregano
    • 1 small jalapeño chili
    • 2 large garlic cloves
    • 1/2 small onion
    • 1 cup canned unsalted chicken broth


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