Tuesday, October 7, 2008

Roasted Tomato and Pepper Sauce

Yet another use for the myriad of tomatoes and peppers from our garden. It could easily be used for a pizza or pasta sauce.

Roasted Tomato and Pepper Sauce

4 tomatoes, cored
1 pepper, cored, seeded and quartered
1 onion, thinly sliced
1/4 cup white wine vinegar
2 tbsp dry white wine
kosher salt
2 cups tomato sauce

Heat oven to 450F and place rack on top position. Line a baking sheet with tin foil, spray with cooking spray. Place tomatoes and pepper on sheet, lightly season with kosher salt and pepper. Place in oven and roast for 20 minutes.

Meanwhile heat a small pot over medium heat. Add 1 tbsp olive oil and heat until shimmery. Add onions and sautee for 5 minutes, stirring occasionally. Add in vinegar, wine and a pinch of both the salt and sugar. Continue sauteeing until golden brown, about 10-15 minutes.

Add roasted tomatoes and pepper, plus sauce. Stir to combine and heat thru. Puree in pot or in blender. Taste and season as needed.

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