ROASTED TOMATO SAUCE
This is a really special tomato sauce. It can be served on top of buttered pasta or used as a pizza sauce. The recipe yields 4 cups. I roasted a red bell pepper with the tomatoes, but a peeled and chopped carrot would have worked just as well. For maximum sweetness try roasting both red pepper and carrot with the tomatoes.
1+2 Tbsp extra virgin olive oil
8 cups tomatoes, cut in half [large ones quartered]
salt and pepper to taste
4 garlic cloves
1 red bell pepper
3-4 sprigs of fresh parsley
2 Tbsp chopped basil leaves
1/4 tsp dried thyme
1 tsp dried oregano
1 tsp golden brown sugar
• Preheat oven to 350F.
• Add the 1 Tbsp olive oil to a large baking dish.
• Wash the tomatoes, removing stems and centers. Cut out any blemish.
• Cut each tomato in half or quarter them if the tomatoes are large.
• Measure 8 cups of cut tomatoes into the baking dish. Make sure the tomatoes are in one layer for maximum roasting.
• Sprinkle the tomatoes with salt and pepper.
• Peel the onion and the garlic cloves.
• Coarsely chop them and add to the tomatoes.
• Wash and coarsely chop the bell pepper and add them to the tomatoes.
• Wash several sprigs of fresh parsley and add these to the tomatoes.
• Sprinkle the top with a selection of fresh and dry herbs.
• Drizzle the top with the remaining olive oil.
• Bake for 1 hour.
• Remove from the oven and with a slotted spoon transfer the tomato mixture to a food processor.
• Pour the remaining liquid through a fine sieve into a pot.
• Boil the liquid until it reduces to a jam like consistency. Keep an eye on it, this won’t take long and if you forget about it can burn quite easily.
• Add the reduced liquid and 1 tsp of golden brown sugar to the tomato mixture and puree until smooth.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- ► 2014 (93)
- ► 2013 (106)
- SAUERKRAUT WITH MEATBALLS - SZÉKELYKÁPOSZTA VAGDAL...
- BROWN BUTTER CAKE
- BROWN SUGAR MERINGUE BUTTERCREAM
- APPLE SQUARES - ALMÁSPITE
- HAM AND BREAD PUDDING
- SWEET BEET CITRUS SALAD
- BLACK BEAN TOMATO SOUP
- COOKING LARGE NEW POTATOES
- NEW POTATOES WITH CAPERS
- BLACK BEAN AND CORN SALSA
- ROASTED TOMATO SAUCE
- TOMATO LAYERED POTATOES - PARADICSOMOS RAKOTT KRUM...
- ROASTED PIZZA TOMATOES
- CROSTINI WITH OVEN ROASTED TOMATOES
- OVEN ROASTED TOMATO SLICES
- HUNGARIAN WATER PICKLES - VIZES UBORKA
- BROCCOLI CARROT SALAD
- LENTIL STEW – LENCSE FŐZELÉK
- ROASTED BUFFALO TURKEY LEG
- ▼ October (19)
- ► 2011 (179)
- ► 2010 (198)