Roasted Triple - Tomato Sauce

Photo: Sarah Reid

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

Preheat oven to 400F. Line baking sheets with parchment paper or foil.

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.

Meanwhile, arrange tomato halves, onion and bell pepper on the lined sheets, drizzle with olive oil and sprinkle with salt and pepper.

Place sheets in the oven and roast for 45 minutes.

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.

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.

Bring to a simmer, stir in tomato paste, herbs and lemon pepper and cook, stirring, for 10 minutes.

Cool and pour into jars, keep in the fridge, freeze or can in a waterbath.

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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

Yield:

4 servings

Added:

Monday, September 6, 2010 - 7:50pm

Creator:

Sarah Reid

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