Roasted-Tomato Sauce

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Makes 3 cups
preparation
15
minutes
cooking
60
minutes
other
0
minutes

Ingredients

3
pounds
plum tomatoes (about 15)
3
cloves garlic, peeled
1/2
teaspoon
crushed red pepper
1
cup
kalamata olives, pitted and coarsely chopped
1/4
cup
fresh basil leaves, chopped, or 2 tablespoons chopped fresh rosemary
1
tablespoon
balsamic vinegar
1/2
teaspoon
kosher salt

Directions

  1. Heat oven to 425ºF.
  2. 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. 
  3. Remove from oven. Peel off the tomato skins and discard. Using the back of a fork, smash the garlic and break up the tomatoes in the baking pan. Blend in the olives, basil, vinegar, and salt.
  4. Serve over 1 pound of cooked pasta or with grilled fish or chicken.
Jane Kirby
August 2003

Nutritional Information

  • Per Serving
  • Calories 71
  • Calcium 49 mg
  • Carbohydrate 11 g
  • Cholesterol 0 mg
  • Fat 3 g
  • Fiber 4 g
  • Iron 1 mg
  • Protein 2 mg
  • Sat Fat 0 g
  • Sodium 399 mg
What does this mean? See Nutrition 101.

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