Oven Roasted Tomato Sauce
Recipe: #8160
February 21, 2013
Categories: Sauce, Tomato/Red Sauces, Tomato, Fathers Day, Sunday Dinner, Oven Roast Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This is especially great for summer when fresh sweet tomatoes and fresh basil are in season."
Ingredients
Nutritional
- Serving Size: 1 (241.2 g)
- Calories 284.5
- Total Fat - 27.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 0 mg
- Sodium - 306.2 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 2.8 g
- Sugars - 5.3 g
- Protein - 2.3 g
- Calcium - 44.1 mg
- Iron - 1.3 mg
- Vitamin C - 39.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the stem end out of the tomatoes, then cut them in half lengthwise.
Step 2
Place the tomatoes cut side up in a 9"x13" baking pan then sprinkle with salt and pepper.
Step 3
In small bowl combine the minced garlic, 1/4 cup olive oil, 1/4 cup parsley and 1/4 cup basil; spread over the tomatoes.
Step 4
Bake in a preheated oven at 425° for about 70 minutes or until the tops of the tomatoes are slightly charred.
Step 5
Squeeze the pulp from tomatoes into a bowl, discarding the outside skins. Coarsely mash or chop the pulp. Stir in the remaining olive oil, parsley and basil; pour over cooked pasta.
Step 6
Sprinkle with Parmesan or Romano cheese. Enjoy!
Tips
No special items needed.