Roasted Tomato Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 8cups chopped plum tomatoes
- ½cup sun-dried tomatoes (dry, not marinated in oil), soaked in 1 cup water for 1 hour
- ¼teaspoon red chili-pepper flakes
- 1red bell pepper, seeded, deveined and quartered
- 1onion, peeled and quartered
- 1clove garlic, peeled
- 2cups vegetable broth or water
- ½teaspoon coarse salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- ½cup minced fresh basil leaves
Nutritional analysis per serving (12 servings)
26 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine plum tomatoes, sun-dried tomatoes and their liquid, red chili-pepper flakes, red bell pepper, onion, garlic and broth (or water) in a saucepan. Simmer for 40 minutes. Season to taste with salt and pepper. Pass the sauce through a food mill or ricer. Add the basil leaves. Serve over pasta or use as a base for vegetable soup or in lasagna (recipe below).
Private Notes
Comments
Why is this called "roasted"?
I made 1/2 recipe looking to use up home grown tomatoes, yield 3.5 cups. I’m happy with it, substituted dried basil (1 tsp) added about 1/2 tsp sugar, more salt, used blender & sieve. It is weird that it’s called roasted but you could roast the tomatoes first.
Why is this called "roasted"?
Same question.