-= Exported from BigOven =-

MY ROASTED TOMATO SAUCE

Recipe By: Helen Peagram
Serving Size: 2
Cuisine: Canadian
Main Ingredient: Tomatoes
Categories: Summer, Roast, Sauces

-= Ingredients =-
1 ts olive oil
2 small onion ; (s)
3 clove garlic clove ; (s)
1 1/2 lb tomato ; (es)
1 1/2 ts kosher salt
1 ts ground basil
1 small shallot ; (s)
1/2 large sweet red pepper ; (s)
1 ts sugar

-= Instructions =-
I used huge beefsteak tomatoes at room temperature. Core each tomato and cut
vertically into 1/2 inch slices. Preheat oven to 300ºF. Arrange tomatoes on
a lightly pam sprayed 10 × 15-inch shallow baking pan. Bake until soft and
slightly golden, about 1-1/2 hours. In a large saucepan, heat oil over
medium heat until hot. Add garlic, onion and shallot; cook and stir until
softened, about 5 minutes. Add tomatoes and the basil; bring to a boil.
Reduce heat to low and simmer, covered, for 30 minutes. Pour into the
container of a food processor; whirl until smooth.Season to taste. I don't
think I used quite a tsp of sugar; I wouldn't use more. Serve over pasta,
chicken or fish, or use as a dip for breadsticks.


POINTS 3
Servings | 2

Helen Peagram



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