Roasted-Tomato Sauce
Makes 3 cups|
Hands-On Time:
|
Total Time:
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
- Heat oven to 425ºF.
- 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 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.
- Serve over 1 pound of cooked pasta or with grilled fish or chicken.
Nutritional Information
- Per Serving
- Calories 71
- Calcium 49mg
- Carbohydrate 11g
- Cholesterol 0mg
- Fat 3g
- Fiber 4g
- Iron 1mg
- Protein 2mg
- Sat Fat 0g
- Sodium 399mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
