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    Roasted tomato/garlic starter sauce.

    This simple sauce is made from a variety of very ripe tomatoes from the garden. I call this a starter sauce as it could be used, with some additional ingredients, in many regional/ethnic recipes. Here I have outlined the sauce and thereafter showed some variable.

    For the starter sauce:
    Garden ripened tomatoes – any assortment you might have
    Garlic bulbs – use any ratio depending on your personal taste
    Good quality olive oil
    Sea Salt
    Cracked pepper

    Heat oven to 350° F. While oven is heating core out the stem side of the tomato, just enough to remove the stem attachement, cut a small “X” into the other side. Place the tomatoes, cored side down on a baking sheet, cover liberally with olive oil, salt and pepper. Separate garlic bulb into cloves and add to the baking sheet. Roast the tomatoes and garlic until skins are blistered and cracked [NB: Time needed will depend on the size of the largest tomato]. Once the tomatoes and garlic are roasted remove from oven and let cool completely on the baking sheet.

    Place a strainer/sieve over a non-reactive bowl and squeeze the tomatoes to remove seeds and inner membrane. Press any solid through the strainer/sieve leaving only the seeds behind. Crush the tomatoes into the bowl holding the juices. Cut off the stem end of the garlic gloves and squeeze the pulp into the tomato liquid. Place tomato/garlic mixture into a sauce pot, season with additional salt if needed and cook over low heat until the tomatoes break down to your desired texture.

    For an Italian style sauce: Add torn fresh basil, oregano and olive oil just before serving.
    For a Mediterranean style sauce: Add finely sliced red bell pepper, finely sliced sweet onion, pitted and sliced black olives and fresh oregano [NB: Simmer the added vegetables in the sauce until they wilt then add the oregano just before serving]
    For a Spanish style sauce: Add any of the following in any combination [NB: this will need some trial and error here for although they each compliment the other quantities will need to be adjusted to personal taste} ground clove, paprika, cinnamon, parsley, mint, rosemary and thyme

    Oven-Roasted Tomatoes on Foodista

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