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
  • ¼ cup fresh basil leaves, chopped, or 2 tablespoons chopped fresh rosemary
  • 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

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Variations on Roasted-Tomato Sauce

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


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