Sweet Garlic Pomodoro Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
7 lbs 2 oz ripe tomatoes, quartered13 cloves garlic, whole2 whole onions, quartered4 whole sweet cherry peppers, halved and seeded (or 2 large red bell peppers, quartered and seeded)2 tbsp olive oil3 fl oz red wine1/4 cup fresh thyme2 tsp sea salt1 tsp black pepper1 tbsp lemon juice
Preheat oven to 425F. Line two baking sheets with parchment.
In a large bowl, toss tomatoes, garlic, onions and peppers with the oil.
Spread on the sheets in one layer, and roast for 45 minutes (rotate sheets in the oven after 25 minutes)
When vegetables are finished roasting, scrape into a food processor and add wine, thyme leaves, salt and pepper. Puree completely.
Pour into a saucepan and cook for 15-20 minutes, then remove from heat and stir in lemon juice.
If canning, process in a water bath for 15 minutes. Otherwise, ladle into jars and refrigerate or freeze.
Serving Size: Makes 8 cups, 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, toss tomatoes, garlic, onions and peppers with the oil.
Spread on the sheets in one layer, and roast for 45 minutes (rotate sheets in the oven after 25 minutes)
When vegetables are finished roasting, scrape into a food processor and add wine, thyme leaves, salt and pepper. Puree completely.
Pour into a saucepan and cook for 15-20 minutes, then remove from heat and stir in lemon juice.
If canning, process in a water bath for 15 minutes. Otherwise, ladle into jars and refrigerate or freeze.
Serving Size: Makes 8 cups, 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 72.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 326.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
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