Roasted-Tomato Sauce

Photo: William Meppem

Yield: Makes 3 cups
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 49mg
  • Calories: 71
  • Calories from fat: 0%
  • Carbohydrate: 11g
  • Cholesterol: 0mg
  • Fat: 3g
  • Fiber: 4g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 0g
  • Sodium: 399mg

Ingredients

  • 3 pounds plum tomatoes (about 15)
  • 3 cloves garlic, peeled
  • 1/2 teaspoon crushed red pepper
  • 1 cup kalamata olives, pitted and coarsely chopped
  • 1/4 cup fresh basil leaves, chopped, or 2 tablespoons chopped fresh rosemary
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt

Preparation

  1. Heat oven to 425ºF. Cut each tomato in half lengthwise. Arrange in a shallow baking dish, cut-side down, with the garlic and crushed red pepper. Bake about 40 minutes or until the garlic is soft and the tomato skins pucker and brown. Remove from oven. Peel off the tomato skins and discard. Using the back of a fork, smash the garlic and break up the tomatoes in the baking pan. Blend in the olives, basil, vinegar, and salt. Serve over 1 pound of cooked pasta or with grilled fish or chicken.
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