Roasted-Tomato Sauce

recipe

Roasting the tomatoes, pepper, and onions gives them a rich, caramelized flavor that stands up to the smoky taste of the chipotle.

Yield:

2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 9
Caloriesfromfat 10 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 1.9 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 22 mg
Calcium 3 mg

Ingredients

2 pounds plum tomatoes, cut in half lengthwise
1 onion, cut into 1/2-inch-thick slices
1 jalapeño pepper, halved and seeded
Cooking spray
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 drained canned chipotle chile, seeded

Preparation

Preheat oven to 500°.

Arrange the plum tomatoes, onion slices, and jalapeño pepper on a jelly-roll pan coated with cooking spray, and bake vegetables at 500° for 30 minutes. Remove jalapeño pepper from pan. Bake tomatoes and onion slices an additional 15 minutes or until the vegetables are soft. Combine the tomatoes, onion slices, jalapeño pepper, lime juice, salt, and chipotle chile in a food processor, and process until tomato mixture is smooth.

Robb Walsh,

Cooking Light

April 1998
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