Monday, August 19, 2013

Roasted Tomato & Garlic Sauce

We received this recipe in our weekly CSA email and I knew right away that we had to try it.
As delicious as it sounds, it tastes and smells even better than I would have thought - it was painful waiting for it to be done because how wonderful the house smelled.
We served it over angel hair pasta with a chicken cutlet and grated smoked mozzarella on top, resulting in THE BEST chicken parm I've ever had. True story.
yield: 4 servings (~1/2C sauce each)

2 lbs fresh tomatoes
8 cloves garlic, minced
1 tbs olive oil
1 tsp sea salt
1 tsp black pepper
4 tbs butter

  1. Preheat oven to 350 degrees
  2. Line 9x13 inch baking dish with aluminum foil.
  3. Chop tomatoes roughly, but evenly.
  4. Spread tomatoes in baking dish.
  5. Sprinkle garlic, salt, and black pepper over the tomatoes.
  6. Drizzle olive oil over the tomatoes.
  7. Cut butter into small cubes.
  8. Scatter butter cubes evenly over the tomatoes.
  9. Bake mixture for 2 hours 15 minutes*
  10. Enjoy!
*Baking time is very flexible, you can bake them until the tomatoes simply begin to break down and release their juices or you can continue baking until the edges blacken and the juices have begun to reduce. This is really about personal preference, available time, and patience when smelling the deliciousness coming from your oven.

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