Roasted Roma Tomato Sauce
24 plum (Roma) tomatoes, stem end trimmed off, halved lengthwise
1/4 cup olive oil
1 Tbsp salt
1/2 tsp crushed red pepper flakes
2 large onions, peeled and thickly sliced (3/4 inch)
2 bulbs garlic, root end sliced off
Heat oven to 425 degrees F. Line 2 rimmed cookie sheets with foil. Spray
each with cooking spray.
In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange
cut side up in one layer, tightly packed in rows, on pans. Transfer
onions, without separating into rings, to pan. Press cut side of garlic
into the oil, and place on pan. Scrape remaining oil mixture onto onions.
Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on
edges and onions have browned.
Squeeze garlic cloves from skins, and place in blender. Working in
batches, add tomatoes, onions and pan juices to blender. Blend until
smooth, starting low then working up to high speed, 30 to 60 seconds.
Transfer to large glass or stainless steel bowl. Repeat with remaining
tomatoes, onions, garlic and pan juices.
Cover loosely with plastic wrap, and refrigerate about 30 minutes or
until lukewarm. Transfer in 1 cup portions to freezer containers or 1
quart re-sealable freezer plastic bags. (If using freezer bags, squeeze
out excess air before sealing. Lay bag flat on cookie sheet, and
freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in
microwave on Medium (50%) 3 to 5 minutes or until completely thawed,
then use immediately.
Makes: 32 single servings
NOTES: Depending on the size of your tomatoes, the garlic may get done
before your tomatoes are ready. Keep an eye on it, and just pull it off
the pan a little early if needed.
Nutrition Information per Serving: Calories 40, Fat 2 g, Saturated Fat
0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 5 g,
Fiber 0 g, Sugars 3 g, Protein 1 g
Darlene
Posted by: Darlene BC <dsharple@shaw.ca>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
