From Sandi's Recipe File - Oven Roasted Tomato Sauce

Presents

"Oven Roasted Tomato Sauce"

Recipe Source:
September 2006 Issue
Chatelaine

Serving Size: Makes 6 cups

Amount Ingredient

8 large ripe beefsteak or 15 plum tomatoes

2 medium onions

8 cloves garlic, peeled

1/4 cup olive oil

1 tablespoon each dried basil and oregano leaves

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 cups coarsely chopped fresh basil

Preparation Instructions:

1. Place oven racks in top and bottom thirds of oven. Preheat oven to 400 degrees. Slice tomatoes in half. Place in a very large bowl. Coarsely chop onions and add. Add whole garlic cloves. Drizzle with oil and sprinkle with seasonings (except fresh basil). Toss to evenly coat. Tumble onto 2 large, rimmed baking sheets.
2. Roast, uncovered, in top and bottom thirds of oven, stirring occasionally, until tomatoes are very soft, 30 to 40 minutes. Switch position of baking sheets from top to bottom racks halfway through roasting.
3. Scrape mixture from 1 sheet into a food processor. Whirl until no large chunks remain. Then add 1 cup chopped basil and whirl until as pureed as you like. Repeat with remaining mixture and basil. Great over pasta, barbecued pork chops or chicken. Sauce will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.
Per 1/2 cup: 1.6 g protein; 5 g fat; 8.4 g carbohydrates; 299 mg sodium; 2.2 g fibre; 76 calories.
Make it decadent. Add 1/2 cup whipping cream and 1/3 cup vodka to sauce, if you wish. Simmer uncovered and stirring occasionally, until hot, about 5 minutes. Excellent with scallops or shrimp over linguine with shredded fresh basil on top.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore