Simple Roasted Tomato and Garlic Sauce
photo by emcquaid
- Ready In:
- 1hr
- Ingredients:
- 3
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 4 large tomatoes or 2 lbs roma tomatoes
- 1 head garlic
- 1 teaspoon olive oil
directions
- Slice tomatoes in half. Slice top 1/2 inch off of garlic to expose cloves. Arrange garlic and tomatoes (cut side up) on foil-lined baking dish. Drizzle olive oil over garlic. (This will keep garlic from drying out and getting bitter.) Sprinkle with salt and pepper.
- Roast in 350 degree oven for 50-60 minutes. Remove from oven and let cool for easier handling.
- Pour juice out of tomatoes. Discard juice. Squeeze tomato pulp and roasted garlic into blender or food processor. Dicard tomato skins and garlic paper. Blend or process for 5-10 seconds to obtain a smooth consistency.
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Reviews
-
I would recommend removing from the tomato where the stem attaches before cooking (very hard to remove afterward) and placing the tomatoes cut side down in the pan. I found the cut side dried out too much and formed a "skin" when facing up, which made it difficult to remove the actual skin afterward. If one is going to make a pasta sauce from this, I recommend further processing the sauce by: 1) straining out any seeds and remaining skin for smoother consistency, 2) cooking the sauce down on stovetop at a simmer for several hours, 3) adding sauteed onions, basil, italian spices, pork bone, grated cheese and SALT
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