Roasted Tomato Sauce

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Yield
8 servings (serving size: 1/2 cup).Note: The sauce will keep in the refrigerator for up to
January 2002
RECIPE BY Cooking Light

By leaving the skins on the tomatoes and broiling them on the lower rack, their surfaces gradually blacken while the insides develop a deep caramelized taste. Serve over pasta as a substitute for commercial tomato sauce.

Ingredients

  • 4 garlic cloves, unpeeled
  • 2 small red onions, unpeeled, cut in half horizontally
  • 3 pounds medium tomatoes, cored (about 6)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon fresh oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper

Nutritional Information

  • Calories 92
  • Caloriesfromfat 23%
  • Fat 2.4g
  • Satfat 0.3g
  • Monofat 1.4g
  • Polyfat 0.4g
  • Protein 2.7g
  • Carbohydrate 17.3g
  • Fiber 3.6g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 182mg
  • Calcium 34mg

How to Make It

Step 1

Preheat broiler.

Step 2

Place garlic and onions, skin sides up, on a jelly roll pan. Place pan on lower oven rack. Broil 30 minutes. Add tomatoes to pan, core sides down. Cook an additional 30 minutes or until blackened. Cool 5 minutes. Remove skins from garlic, onion, and tomatoes; discard skins. Place garlic, onion, and tomatoes in a food processor. Add vinegar and remaining ingredients; process until smooth.

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