Oven-Roasted Tomato Sauce

[Guest guest]

This is great for tomato season when you can get beautifully ripe tomatoes

cheap. It is also extremely easy to make.

Jo.

 

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Oven-Roasted Tomato Sauce

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* Exported from MasterCook *

 

Oven-Roasted Tomato Sauce

 

Recipe By :Jill Dupleix

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Dressings Savoury

Tried Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 kg ripe red tomatoes -- any kind

2 lg onions -- roughly chopped

12 clove garlic -- unpeeled

4 tbsps olive oil

2 tbsps balsamic vinegar

1 tbsp sugar

1/2 tsp salt

1/2 tsp freshly ground black pepper

 

Heat oven to 200ºC. Cut tomatoes in half and arrange with onions and

garlic cloves in a big baking tray. Drizzle with olive oil and toss.

Bake for 1 hour or until tomatoes are soft and slightly scorched and the

onions are cooked. Remove from the oven and cool off for 30 minutes.

 

Fish out the garlic cloves and squeeze the cooked garlic from each one

over the tomatoes and onions, discarding the skins. Add balsamic vinegar,

sugar, salt and pepper. You now have a choice: to simply stir it all up

with a big wooden spoon until thick and clumpy, or to whiz the lot briefly

in the food processor until thick.

 

Reserve 500ml of the sauce for tonight's pasta and freeze the remaining

sauce for future use. Reheat the sauce briefly, taste for salt and

pepper, and serve with pasta.

 

Source:

" The Age, 3 February 1998 "

Yield:

" 1 1/2 litres "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 670 Calories (kcal); 54g Total Fat; (70% calories from fat); 5g

Protein; 46g Carbohydrate; 0mg Cholesterol; 1080mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 11

Fat; 1 Other Carbohydrates

 

NOTES : This is a doozy of a rich, red sauce. And it makes itself while

you go and buy your favourite pasta.

 

Jo's note: This is an excellent sauce and it freezes very well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Sauces & amp; Dressings

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " ripe red tomatoes " unit= " kg " qty= " 2 " >

<IPrp>

any kind

</IPrp>

</IngR>

<IngR name= " onions " unit= " lg " qty= " 2 " >

<IPrp>

roughly chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 12 " >

<IPrp>

unpeeled

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tbsps " qty= " 4 " ></IngR>

<IngR name= " balsamic vinegar " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " sugar " unit= " tbsp " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground black pepper " unit= " tsp " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Heat oven to 200ºC. Cut tomatoes in half and arrange with onions and garlic

cloves in a big baking tray. Drizzle with olive oil and toss. Bake for 1

hour or until tomatoes are soft and slightly scorched and the onions are

cooked. Remove from the oven and cool off for 30 minutes.

</DirT>

<DirT>

Fish out the garlic cloves and squeeze the cooked garlic from each one over

the tomatoes and onions, discarding the skins. Add balsamic vinegar, sugar,

salt and pepper. You now have a choice: to simply stir it all up with a big

wooden spoon until thick and clumpy, or to whiz the lot briefly in the food

processor until thick.

</DirT>

<DirT>

Reserve 500ml of the sauce for tonight & apos;s pasta and freeze the remaining

sauce for future use. Reheat the sauce briefly, taste for salt and pepper,

and serve with pasta.

</DirT>

</DirS>

<Srce>

The Age, 3 February 1998

</Srce>

<Yield unit= " litres " qty= " 1.500000 " />

<Note>

This is a doozy of a rich, red sauce. And it makes itself while you go and

buy your favourite pasta. & #013; & #010; & #013; & #010;Jo & apos;s note: This is an

excellent sauce and it freezes very well.

</Note>

</RcpE></mx2>

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