Roasted Tomato Basil Sauce

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Name: Roasted Tomato Basil Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: italian
Ingredients: 4 lbs TOMATOES VINE RIPENED; 5 cloves garlic; 1/2 CUP Basil fresh; 2 tablespoons Extra virgin olive oil

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INGREDIENTS

4 lbs TOMATOES VINE RIPENED
5 cloves garlic
1/2 CUP Basil fresh
2 tablespoons Extra virgin olive oil

Servings

INSTRUCTIONS

Prepare Sauce:

Preheat the oven to 350 degrees Fahrenheit. Quarter the tomatoes and lay out (cut side up--basically on one side) on the baking sheet.

Sprinkle on the minced garlic and torn basil. Drizzle over the olive oil and season generously with salt and pepper.

Using your hands, toss everything until well coated.

Roast for an hour and half, or until the tomatoes are completely soft and starting to collapse and caramelize.

Remove the tomatoes from the oven and allow to cool until almost room temperature.

To make the sauce, take several batches of the roasted tomatoes at a time and push through a fine-meshed sieve (using the back of a wooden spoon or rubber spatula). Discard the skin, seeds and fiber.

Before serving, reheat (and reduce as necessary--to thicken) and season with salt and pepper. At last minute, chiffonade another small handful of basil and add to the sauce for an extra boost of flavor.

NOTES

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Roasted Tomato Basil Sauce

4 lbs TOMATOES VINE RIPENED 
5 cloves garlic 
1/2 CUP Basil fresh 
2 tablespoons Extra virgin olive oil

Prepare Sauce:

Preheat the oven to 350 degrees Fahrenheit. Quarter the tomatoes and lay out (cut side up--basically on one side) on the baking sheet.
Sprinkle on the minced garlic and torn basil. Drizzle over the olive oil and season generously with salt and pepper.
Using your hands, toss everything until well coated.
Roast for an hour and half, or until the tomatoes are completely soft and starting to collapse and caramelize.
Remove the tomatoes from the oven and allow to cool until almost room temperature.
To make the sauce, take several batches of the roasted tomatoes at a time and push through a fine-meshed sieve (using the back of a wooden spoon or rubber spatula). Discard the skin, seeds and fiber.
Before serving, reheat (and reduce as necessary--to thicken) and season with salt and pepper. At last minute, chiffonade another small handful of basil and add to the sauce for an extra boost of flavor.

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Nutrition

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Serving Size: 1 Serving (1864g)
Recipe Makes: 1 Servings

Calories: 154
Calories from Fat: 118 (77%)

Amt Per Serving		% DV

	Total Fat 13.1g	17 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 5mg		0 %
Potassium 135.8mg		4 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 7.9g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 154

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