Wednesday, August 31, 2005

Roasted Tomato And Basil Sauce

This is what I made for the big dinner on Saturday night. The tomatoes were from my garden, the basil from a friends garden. Served over pasta and with some wonderful sundried tomato and rosemary bread from the farmers market. Fresh peaches over vanilla ice cream for dessert.

Enjoy!


Preheat oven to 400 F

Put into a large roasting pan:

6 (or so) tomatoes (plum are best), cored and quartered
1 coarsely chopped onion
2-3 cloves garlic, coarsely chopped
6 tablespoons balsamic vinegar
8 fresh basil leaves, coarsely chopped
1 1/2 teaspoons salt (or less)
1 tablespoon freshly ground black pepper

Roast for 45 minutes or until vegetables are soft. Process briefly to leave slightly chunky. Pour over hot pasta.

I didn't measure anything in this recipe. Just drizzled the olive oil and the balsamic vinegar over the veggies before putting them in the oven. Yummy.

Oh, and if you have a ton of tomatoes in your garden, this is a great sauce to make fast and freeze. Just double or triple the recipe, and freeze it after it's cooled.


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