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Sauce: Roasted Tomato & Garlic Sauce

Source of Recipe

Tammie's Recipe Collection


List of Ingredients

1 cup chopped onion
25 garlic cloves, peeled (about 3 heads)*
5 large red tomatoes, each cut into 8 wedges (about 3 pounds)
3 tablespoons olive oil (Tammie's note: I might just omit this for plan sake)
1/2 cup water
1 tablespoon balsamic vinegar
Salt and pepper to taste (omit salt)
*Amount of garlic can be reduced if desired. Roasting garlic mellows the flavor.


Recipe

Roast the garlic separately from the tomatoes &onions by wrapping up the garlic heads in foil. you need to cut the top off the head of garlic before you roast it and give it and sprinkling of pepper, then wrap them up in foil.

If you add some fresh and finely sliced basil, you've got a nice bruchetta sauce.

Preheat oven to 450 degrees. Combine first 3 ingredients in a 13 x 9- inch baking dish and drizzle with olive oil. Bake at 450 degrees for 20 minutes. Combine tomato mixture and remaining ingredients in a large saucepan and bring to boil. Cook over high heat 10 minutes, stirring frequently. Place mixture in a blender or food processor and process until desired consistency. Can be served over pasta, fish or any recipe that calls for marinara sauce.