Roasted Triple - Tomato Sauce
By: Sarah Reid
Published: Monday, September 6, 2010 - 7:50pm

Ingredients




4 cloves garlic, peeled
27 1/2 ounces fresh San Marzano tomatoes, halved lengthwise
1/2 piece medium red onion, cut into 4
 oz red bell pepper, seeded and cut into roughly the same
1/2 tablespoon olive oil
salt+ pepper
1/2 cup dry red wine
3 sprigs fresh thyme, de-stemmed
2 ounces sundried tomatoes, julienned
7 1/5 ounces cucumber, coarsley grated
1/2 cup water
3 oz tomato paste (½ can)
pinch each oregano, basil and lemon-pepper

Preparation

1 Preheat oven to 400F. Line baking sheets with parchment paper or foil. 2 Place garlic cloves on a square of foil and pour 1 tbsp of water overtop. Wrap garlic, sealing the foil packet and place on the bottom rack of the oven. Bake 10 minutes. 3 Meanwhile, arrange tomato halves, onion and bell pepper on the lined sheets, drizzle with olive oil and sprinkle with salt and pepper. 4 Place sheets in the oven and roast for 45 minutes. 5 While vegetables are roasting, combine red wine, thyme, sundried tomatoes and cucumber in a large saucepan and bring to a simmer. Cook on low heat 20 minutes, stirring frequently. 6 When vegetables and garlic are done, puree in a food processor and add to the stovetop mixture. Add 1/2 cup of water to the food processor and whirl it to "clean" out the workbowl, adding the tomatoey water to the pot as well. 7 Bring to a simmer, stir in tomato paste, herbs and lemon pepper and cook, stirring, for 10 minutes. 8 Cool and pour into jars, keep in the fridge, freeze or can in a waterbath.

About


NI is for 1/3 cup servings
Makes 11 Servings
Amount Per Serving
Calories: 54.3
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 175.5 mg
Total Carbs: 9.3 g
Dietary Fiber: 2.0 g
Protein: 2.0 g