Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 Provencal Oven-Roasted Tomato Sauce olive oil for brushing pans 1 head garlic 4 pounds roma tomatoes 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 3 tablespoons fresh orange juice, or to taste Preheat oven to 450 degrees and lightly brush 2 shallow baking pans with oil. Separate garlic head into cloves, discarding the loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper. Put foil-wrapped garlic in one of the baking pans with the tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through ricer or food mill. Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. The sauce keeps, covered and chilled, 4 days, or frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
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