Pasta Sauces: Roasted Tomato by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Pasta Sauces >> Roasted Tomato


	Roasted Tomato

		Roasted Tomato Pasta Sauce 8 large ripe plum/Roma tomatoes, sliced 1/2" thick 4 cloves garlic 1 whole green (bell) pepper, chopped 1 stalk celery, sliced 1/8" thick 1 medium onion, chopped 1 whole bay leaf 1/2 cup fresh oregano, chopped 1 sprig fresh thyme, leaves only 1 sprig fresh rosemary, leaves only 1/4 cup fresh Basil, chopped 1/3 cup dry red wine 1 tablespoon balsamic vinegar 1 teaspoon salt black/cayenne pepper to taste Rinse and pat dry all vegetables and herbs. Preheat broiler to 400F. Take a very thin slice off the pointed end of the tomatoes so that that slice will sit straight (large cut side up) on a cookie sheet. Cut the tomatoes into 1/2" thick slices and arrange on a cookie sheet with a slight lip (to contain liquids.) Peel the extra covers off the whole garlic cloves taking care to leave the last layer on. Take a very thin cut off the pointed (sprout) end of the garlic cloves to expose a little of the clove inside the peel. Wrap the garlic in aluminum foil and place on the cookie sheet. Place the cookie sheet in the oven, close to the broiler and broil for about 20 minutes or until the tomatoes are starting to brown. Remove from the oven and set aside. While to tomatoes are broiling, preheat a frying pan at low heat, prepare the green pepper, onion and celery. Coat the pan with a light spray of Pam, add the prepared vegetables, the bay leaf and stir. Cover pan and cook at low heat to cook vegetables without burning. The trick to this recipe is to cook the vegetables slowly at a low temperature. Cook until the onion is translucent and the pepper is cooked (about 10 to 15 minutes.) You may need to add a little water, or wine, if the mixture becomes to dry or starts to stick to the pan. Add roasted tomatoes to the vegetables in the fry pan, break them up with a spoon and cover to continue cooking. Remove the garlic from the foil and add the roasted cloves to the vegetables by squeezing the base of each clove between your fingers (it should slide out easily. This is why you take the thin cut off the end.) Add all herbs except basil, cover and continue cooking until all ingredients have melded, the sauce is rich and the tomatoes are no longer in recognizable pieces. Add the wine, chopped basil, vinegar, salt and pepper to taste. Stir, cover and cook another 5 minutes. The sauce should be thick and rich. If there is still too much liquid, continue simmering without the cover until the liquid is reduced. Serve over your favorite pasta with a dusting of fresh grated or no-fat Parmesan. Enjoy!