Friday, October 28, 2011

Roasted Tomato Sauce

Where have I been, you might ask, or at least I hope you are asking that.  Well, I have had shoulder/neck pain that is made worse by using the computer too much.  I needed to rest for awhile.  But I kept cooking and taking photos, so here is what I have been up to.  

Blessed tomatoes....they keep ripening out in the garage.  I love the bright yellow ones for their beauty as much as for their taste.   I hesitate to cut into each one because it will destroy the splendid sight. And.. I think I just don't want them to ever end this year.  Fortunately, I found a new recipe to override my reluctance.  I had saved this recipe for Roasted Tomato Sauce that I had cut from the July/August 2010 issue of Natural Home, and only needed to modify it a bit by reducing the amount of olive oil. I used fresh onions from the garden, as well as fresh basil and oregano from the herb garden.  Ah, it was delightful served over a bit of pasta and even tastier when served over spaghetti squash. 

Healthy bite info:   Tomatoes contain lycopene, an antioxidant found to lower cancer risk and they are also an excellent source of vitamins C, A, and K, as well as magnesium and iron.

Heirloom tomatoes are ideal for making sauce, because they have a thin skin so there is no need to blanch and peel the tomatoes first.  Even though I love to cook, I also love quick and easy!


1/4 cup olive oil
3 1/4 pounds fresh heirloom tomatoes, seeded and chopped
8 cloves garlic, chopped
1 1/2 cups (about 1 pound) yellow onion, chopped
3 Tablespoons fresh oregano, chopped
3 Tablespoons fresh basil, chopped
1/4 teaspoon salt
freshly ground pepper, to taste

Use a little oil to coat a 9 x 13 baking dish.  Spread tomatoes evenly across dish.  Mix garlic, onion, oregano, basil and 2 Tablespoons olive oil and spread evenly over tomatoes.  Drizzle with remaining olive oil and toss.  Bake in a 375-degree oven for about an hour.  Let cool, then blend tomatoes to a rich puree in a food processor or blender.  Add salt and pepper.  

Servings per recipe: 8 
Serving Size: 1/2  cup
Calories: 107
Total Fat: 7 g
Cholesterol: 0 mg
Sodium: 118 mg
Total Carbs: 10 g
Dietary Fiber: 2 g
Protein: 2 g

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