Balsamic Roasted Tomato Sauce
- Yield: 5 cups
- Prep: 15 mins
- Cook: 60 mins
Use the best vine-ripened tomatoes you can find for this sauce.
Ingredients
- 2 1/2pounds ripe heirloom tomatoes, cored
- 3/4cup olive oil
- 1/4cup balsamic vinegar
- 1/2cup sliced shallots
- 6cloves garlic, sliced
- 1/4cup chopped fresh oregano
- 1 1/2cups chopped fresh basil
- 1teaspoon coarse salt
- -- Freshly ground black pepper
Instructions
- Preheat oven to 400F.
- Combine all ingredients in a large bowl. Toss to mix well. Transfer to a roasting pan. Roast 1 hour, until tomatoes are blackened.
- Transfer to a food processor. Process until well blended.
Recipe courtesy of St. Olaf College's STOWGROW.
Nutritional Info *per serving
- Calories 190
- Glycemic Load 0
- Fat 17g
- Saturated Fat 2.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 12g
- Cholesterol 0mg
- Sodium 200mg
- Potassium 360mg
- Carbohydrate 9g
- Fiber 2g
- Sugars 4g
- Protein 2g
- Trans Fat 0g
- Vitamin A 30%
- Vitamin C 30%
- Calcium 6%
- Iron 8%