Roasted Triple - Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
4 cloves garlic, peeled27.5 oz fresh San Marzano tomatoes, halved lengthwise1/2 medium red onion, cut into 4 pieces1.2 oz red bell pepper, seeded and cut into roughly the same size as the tomato halves1/2 tbsp olive oilsalt + pepper1/2 cup dry red wine3 sprigs fresh thyme, de-stemmed2 oz sundried tomatoes, julienned7.2 oz cucumber, coarsley grated1/2 cup water3 oz tomato paste (1/2 can)pinch each oregano, basil and lemon-pepper
Preheat oven to 400F. Line baking sheets with parchment paper or foil.
Place garlic cloves on a square of foil and pour 1 tbsp of water overtop. Wrap garlic, sealing the foil packet and place on the bottom rack of the oven. Bake 10 minutes.
Meanwhile, arrange tomato halves, onion and bell pepper on the lined sheets, drizzle with olive oil and sprinkle with salt and pepper.
Place sheets in the oven and roast for 45 minutes.
While vegetables are roasting, combine red wine, thyme, sundried tomatoes and cucumber in a large saucepan and bring to a simmer. Cook on low heat 20 minutes, stirring frequently.
When vegetables and garlic are done, puree in a food processor and add to the stovetop mixture. Add 1/2 cup of water to the food processor and whirl it to "clean" out the workbowl, adding the tomatoey water to the pot as well.
Bring to a simmer, stir in tomato paste, herbs and lemon pepper and cook, stirring, for 10 minutes.
Cool and pour into jars, keep in the fridge, freeze or can in a waterbath.
Number of Servings: 11
Recipe submitted by SparkPeople user JO_JO_BA.
Place garlic cloves on a square of foil and pour 1 tbsp of water overtop. Wrap garlic, sealing the foil packet and place on the bottom rack of the oven. Bake 10 minutes.
Meanwhile, arrange tomato halves, onion and bell pepper on the lined sheets, drizzle with olive oil and sprinkle with salt and pepper.
Place sheets in the oven and roast for 45 minutes.
While vegetables are roasting, combine red wine, thyme, sundried tomatoes and cucumber in a large saucepan and bring to a simmer. Cook on low heat 20 minutes, stirring frequently.
When vegetables and garlic are done, puree in a food processor and add to the stovetop mixture. Add 1/2 cup of water to the food processor and whirl it to "clean" out the workbowl, adding the tomatoey water to the pot as well.
Bring to a simmer, stir in tomato paste, herbs and lemon pepper and cook, stirring, for 10 minutes.
Cool and pour into jars, keep in the fridge, freeze or can in a waterbath.
Number of Servings: 11
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 54.3
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 175.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.0 g
- Protein: 2.0 g
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