Tuesday, August 16, 2011

Roasted Tomato Sauce (for pizza)

Can't wait to make some pizza and try it out.  I like the fact that you don't have to peel the tomatoes, thus saving time and labor as well as getting the nutritional benefit of the skins!

Source:  Adapted from Country Living Magazine, September 2011

2 1/2 lbs. plum tomatoes, quartered
1 yellow onion, diced
1 green bell pepper, cut into 1" pieces
1 red bell pepper, cut into 1" pieces
1/2 c. extra-virgin olive oil
1 1/2 t. coarse sea salt
1/4 t. crushed red pepper
1/4 c. chopped fresh basil
2 t. fresh oregano

Preheat oven to 375 degrees.  In a 9x13" baking pan, toss together tomatoes, onion, bell peppers, oil, salt and crushed red pepper.  Roast for 1 hour.  Remove pan from oven and fold basil and oregano into vegetables.  Cook for 30 minutes more.  Cool slightly.

In a food processor, blend vegetables until pureed.  Use immediately, refrigerate for up to 2 weeks, or freeze or can.

Yields:  3 cups

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