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

Robin Bashinsky
Recipe by Cooking Light November 2015


Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary test

15 mins
2 hrs 25 mins
Serves 6 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

129 calories; fat 7.9g; saturated fat 2.5g; mono fat 4.4g; poly fat 0.7g; protein 2g; carbohydrates 14g; fiber 4g; cholesterol 8mg; iron 1mg; sodium 347mg; calcium 66mg.