Baked Tomato Sauce
Blackjack Bourbon Peach Sauce
Fresh Tomato Sauce
Oven-roasted Fresh Tomato Sauce
Roasted Tomato-garlic Sauce
Roasted-tomato Sauce
Tomato Sauce
Tomato Sauce


Baked Tomato Sauce

Serving Size: 1

2/3 cup Olive oil
1 1/2 pounds Italian plum tomatoes ~~ sliced lengthwise ~~
1/4 cup Grated Romano cheese
1/4 cup Dry bread crumbs
3 Garlic cloves ~~ finely chopped ~~
1 teaspoon Dried oregano
Salt and pepper; to taste
Penne

Preheat oven to 425 F. Cover bottom of baking dish with oil. Dip the
cut sides of tomatoes in oil, then place cut side up. Tomatoes should fit
closely together in one layer. Combine the cheese, bread crumbs, garlic,
oregano, pepper and salt and sprinkle evenly over tomatoes. Bake for
40 minutes. If drippings start to burn, turn oven down to 375 F. or 400
F. Combine baked tomatoes with penne pasta, toss, and serve immediately.
The editors wrote: "Elegantly easy, thats what this sauce is. Its one of
several we received that rely on baking, roasting or grilling tomatoes and
other vegetables for deep, rich flavor."

Recipe from Andrea Giunta of Denver, CO in "Great Spaghetti Sauce Cookoff"
article in "The Herb Companion." Posted by Cathy Harned.




Blackjack Bourbon Peach Sauce

Recipe By:
Serving Size: 1
Main Ingredient: Peaches

3/4 cup Peach preserves
1/3 cup Bourbon ; preferably sour
1/3 cup Raspberry or other fruit
1 tablespoon Lemon juice
3/4 teaspoon Ground nutmeg
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
3/4 teaspoon Hot pepper sauce ; (up to 1)

Makes about 1-1/4 cups; enough to sauce 3 pounds of ribs, 2 pounds
ofdrumsticks, or 2 pounds of ham steaks This sweetly spiced sauce is
justright for a slab of ribs, a heap of drumsticks, or a hunk of ham.
Tangyvinegar cole slaw and a mess of fried onion rings complete this
heartyplate. Finish with a few hands of poker and the rest of the
blackjack.In a small saucepan, combine all ingredients except hot pepper
sauce.Simmer over medium-low heat, stirring often, until lightly
thickened, about10 minutes. Stir in the hot pepper sauce to taste. The
sauce can be madeup to a month ahead and refrigerated. Reheat before
brushing on during thelast 10 minutes of grilling.
Posted to bbq-digest by >


Fresh Tomato Sauce

Serving Size: 4
Categories: Cooking Light 1994, Sauces

1 teaspoon olive oil
1 cup finely chopped onion
3 cloves garlic ; minced
2 1/2 cups tomato ; seeded and chopped
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic; saute 3 minutes or until tender. Add tomato and remaining
ingredients; stir well, and bring to a boil. Reduce heat to medium-low,
and cook, uncovered, for 10 minutes or until reduced to 4 cups, stirring
occasionally.(serving size: 1/2 cup)

Source: "Cooking Light
Yield: "4 cups"Per Serving (excluding unknown items): 51 Calories; 2g Fat
(34.0% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2
Vegetable; 1/2 Fat.Serving Ideas : Serve over pasta.

NOTES : Keep a pint of this sauce in your freezer for a quick fix with
pasta. It's also great with grilled poultry or steak, as a pizza topping,
or spooned over polenta or eggs.




Oven-roasted Fresh Tomato Sauce

Serving Size: 6
Categories: The Florida Tomato Committee, Dips & Salsas

1 pounds fresh Florida tomatoes
1 teaspoon salt
1/2 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon Italian seasoning

Use tomatoes held at room temperature until fully ripe. Core each tomato
and cut vertically into 4 slices. Preheat oven to 300 F. Arrange tomatoes
on a lightly greased 10 =D7 15-inch shallow baking pan. Sprinkle with
salt. Bake until soft and slightly golden, about 1-1/2 hours. In a large
saucepan, heat oil over medium heat until hot. Add onion; cook and stir
until softened, about 5 minutes. Add tomatoes, 1 cup water and the Italian
seasoning; bring to a boil. Reduce heat to low and simmer, uncovered, for
30 minutes. Pour into the container of a food processor; whirl until
smooth. Serve over pasta, chicken or fish, or use as a dip for
breadsticks.


Source: "The Florida Tomato Committee"
Yield: "3 cups"

Per Serving (excluding unknown items): 71 Calories; 4g Fat (45.2% calories
from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
371mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.




Roasted Tomato-garlic Sauce

Serving Size: 10

1 cup chopped onion
1 tablespoon vegetable oil
25 garlic cloves ; peeled about 3 head
5 large red tomatoes ; about 3 pounds each cut into 8 wedg
1/2 cup water
1 tablespoon balsamic vinegar
1/2 teaspoon salt

Preheat oven to 450 .Combine first 4 ingredients in a 13 =D7 9-inch baking
dish. Bake at 450 for 20 minutes. Combine tomato mixture, water, vinegar,
and salt in a large saucepan; bring to a boil. Cook over high heat 10
minutes. Place mixture in a blender or food processor; process until
desired consistency.Serving Size: 1/2 cup

Source: "Cooking Light:
Yield: "5 Cups"

Per Serving (excluding unknown items): 49 Calories; 2g Fat (28.6% calories
from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
117mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : This easy, versatile sauce is good served with pasta or over fish,
or used in any recipe calling for marinara sauce. Make it chunky or
smooth, whatever your preference. And don't panic about the 25 cloves of
garlic; roasting mellows their flavor.




Roasted-tomato Sauce

Serving Size: 32

2 pounds plum tomatoes ; cut in half lengthwi
1 onion ; cut into 1/2-inch-th
1 jalapeno pepper ; halved and seeded
Cooking spray
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 drained canned chipotle chile ; seeded


Preheat oven to 500 .Arrange the plum tomatoes, onion slices, and jalapeno
pepper on a jelly-roll pan coated with cooking spray, and bake vegetables
at 500 for 30 minutes. Remove jalapeno pepper from pan. Bake tomatoes and
onion slices an additional 15 minutes or until the vegetables are soft.
Combine the tomatoes, onion slices, jalapeno pepper, lime juice, salt, and
chipotle chile in a food processor, and process until tomato mixture is
smooth. Serving Size: 1 tablespoonSource: "Cooking Light

Yield: "2 Cups"

Per Serving (excluding unknown items): 8 Calories; trace Fat (9.7%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 19mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat.

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





Tomato Sauce

Serving Size: 4

1 tablespoon olive oil
4 shallots ; finely chopped
2 teaspoons chopped fresh thyme
1 pound ripe tomatoes ; peeled seeded and d
6 tablespoon water
2 teaspoons red wine vinegar
Salt and pepper

Heat the olive oil in a pan. Fry the shallots for 5 minutes.Stir in all
the remaining ingredients. Simmer gently for 15 minutes. Puree in a
blender until smooth. Return to the pan and keep warm.

Source: "New Zealand Wasabi Limited"S(Internet address):
"http://www.wasabi.co.nz/top.html"

Per Serving (excluding unknown items): 59 Calories; 4g Fat (51.6% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
11mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 0
Other Carbohydrates.




Tomato Sauce

Recipe By: GOOD EATS with Alton Brown
Serving Size: 1

20 Roma tomatoes ; halved and seeded
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly-ground black pepper
1 cup finely-diced onion
2 teaspoons minced garlic
1 tablespoon finely-chopped oregano leaves
1 tablespoon finely-chopped thyme leaves
1 cup white wine

Preheat oven to 325 degrees.
In 2 (13- by 9-inch) pans place tomato halves cut-side up. Sprinkle with
oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2
hours. Check the tomatoes after 1 hour and turn down the heat if they
seem to be cooking too quickly.
Then turn the oven to 400 degrees and bake another 30 minutes. Remove
from the oven and process tomatoes through a food mill on medium dye
setting over a small saucepan. Discard skins. Add white wine, bring to a
boil, reduce heat to low and cook for 5 minutes.
This recipe yields 4 cups.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 1163 Calories; 62g Fat (50.1%
calories from fat); 21g Protein; 118g Carbohydrate; 27g Dietary Fiber; 0mg
Cholesterol; 1174mg Sodium. Exchanges: 22 1/2 Vegetable; 11 Fat.





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