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Baked Rutabaga with "Red-Eye" Tomato Sauce

Photo: Romulo Yanes; Styling: Claire Spollen

Hands-on time 15 mins
Total time 2 hrs, 25 mins
Yield

Serves 6 (serving size: 1/2 cup)

Gently baking rutabaga preserves its subtle vegetal nuance, which would be easily ­overpowered by caramelization in a roasting scenario.

Ingredients

  • 1 1/2 tablespoons fresh thyme leaves, divided
  • 2 teaspoons coarsely ground coffee beans
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt, divided
  • 5/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon garlic powder
  • 4 plum tomatoes, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds rutabaga, peeled, halved crosswise, and cut into wedges
  • 1/3 cup water
  • 1 1/2 tablespoons unsalted butter, softened

Nutrition Information

  • calories 129
  • fat 7.9 g
  • satfat 2.5 g
  • monofat 4.4 g
  • polyfat 0.7 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 347 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine 1 tablespoon thyme, coffee beans, sugar, 1/4 teaspoon salt, 1/2 teaspoon pepper, and garlic powder in a bowl. Place tomatoes and 1 tablespoon oil in a bowl; toss to coat. Sprinkle coffee mixture over tomatoes; toss to coat. Arrange tomatoes, cut side up, on a rack placed inside a jelly-roll pan. Bake at 350° for 1 hour and 20 minutes or until skins begin to pull away from sides of tomatoes. Remove from oven; cool slightly. Peel tomatoes; discard peels. Place tomatoes in a food processor; pulse 5 times or until chopped. Add 1 to 2 tablespoons water to loosen to saucy consistency.

  3. Combine rutabaga and 1/3 cup water in a 13 x 9-inch glass or ceramic baking dish. Drizzle with remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cover dish with foil. Bake at 350° for 50 minutes or until tender.

  4. Transfer hot rutabaga to a large bowl using a slotted spoon; add butter to bowl. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper; toss until butter melts. Add half of tomato sauce; toss to coat. Top servings with remaining sauce and remaining 1 1/2 teaspoons thyme leaves. Serve immediately.