Roasted Heirloom Tomato Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 94.8
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 84.1 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.4 g
- Protein: 2.8 g
View full nutritional breakdown of Roasted Heirloom Tomato Sauce calories by ingredient
Introduction
Heirlooms and garlic from the garden roast to sweet, sticky perfection - ideal for this otherwise simple sauce! Heirlooms and garlic from the garden roast to sweet, sticky perfection - ideal for this otherwise simple sauce!Number of Servings: 8
Ingredients
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4 1/2 lbs mixed heirloom tomatoes, seeded and halved
1 large sweet onion, chopped coarsely
12 cloves garlic, halved
1/4 cup minced fresh thyme leaves
1 tbsp olive oil
1/2 cup white wine
1/2 cup vegetable broth
2 tsp dried basil
1/4 tsp mustard powder
1/2 tsp paprika
1 tsp Kosher salt
black pepper, to taste
1 tsp balsamic vinegar
Directions
Heat the oven to 350F.
Place the tomatoes (cut side up), onion pieces, garlic and thyme leaves in a single layer in a baking dish.
Drizzle with olive oil.
Roast for 45 minutes, gently stirring halfway through.
Pinch the peels off half the tomatoes (this should be fairly simple if the tomatoes are beginning to blacken), then puree the mixture in a food processor or blender and pour into a pot.
Place over medium heat and stir in the wine, broth, basil, mustard powder, paprika and Kosher salt.
Simmer for 30 minutes. Taste and adjust seasoning.
Remove from heat and stir in the balsamic vinegar.
Serve immediately, can (45 minutes in a waterbath canner) or refrigerate in a sealed container up to 2 weeks.
Serving Size: makes 4 cups, 8 (1/2-cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Place the tomatoes (cut side up), onion pieces, garlic and thyme leaves in a single layer in a baking dish.
Drizzle with olive oil.
Roast for 45 minutes, gently stirring halfway through.
Pinch the peels off half the tomatoes (this should be fairly simple if the tomatoes are beginning to blacken), then puree the mixture in a food processor or blender and pour into a pot.
Place over medium heat and stir in the wine, broth, basil, mustard powder, paprika and Kosher salt.
Simmer for 30 minutes. Taste and adjust seasoning.
Remove from heat and stir in the balsamic vinegar.
Serve immediately, can (45 minutes in a waterbath canner) or refrigerate in a sealed container up to 2 weeks.
Serving Size: makes 4 cups, 8 (1/2-cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.