sauce - tomatoes, roasted
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Roasted Tomato Sauce
How can I describe this (let me count the ways)? I don't know if it is the aroma of the roasting tomatoes, or the flavour of the almost caramelized juices but this is one of my favourite ways to prepare an unforgettable tomato sauce with almost nothing to do but let the oven do its work. Yes, even in summer I make this - I don't have to stay in the kitchen - because it is so delicious on any grain or pasta and is just as delicious cold to fill a pita bread, top a salad or work its magic on or with something else, like vegetables or homemade pizza or bruchetta. You might as well make up a good amount and store in the refrigerator. This recipe will take longer than the simple version for just roasted tomatoes in 'Tomatoes' section of the Food Focus which is a great replacement for sun-dried tomatoes.
makes about 500 ml.
1-1/2 to 2 k. ripe tomatoes (plum if you can get them)
500 g. sweet onion, salad onion or red onion
4 - 6 large cloves of garlic
olive oil
a few pinches of sugar
salt
optional: a few tablespoons or more of herbs such as fresh basil, oregano, marjoram
Make a small slit at the base in the skin of the tomatoes (some make a small 'x' at the bottom to facilitate peeling). Place in very hot to boiling water for a minute, no more. Drop into cold water for a few minutes and the skins will remove easily.
Heat the oven to 200° C.
Cut into large pieces or wedges, catching all the juice (remove the stem end and core). Chop the onion into small pieces (not finely as for mincing). Coarsely chop or slice the garlic. Drizzle well with olive oil and toss altogether with the rest of the ingredients and the juice.
Spread out on a non-stick baking sheet with sides. Place in the middle of the oven and roast for about 1-1/2 to 2 hours. Stir/turn after an hour, then a few more times until lovely and thick and beginning to caramelize.
Tip: if you do wish to add fresh herbs, add after the first hour. If using dried, add in the beginning, but only a generous teaspoon or so. Alternatively, you can roast the tomatoes without herbs and toss in fresh chopped according to the dish you are using this with - which is how I prefer these.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2003 Patricia Conant