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Name: Roasted Tomato Sauce with Sun-Dried Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/8 ts Red pepper flakes; Grated Romano or Parmesan; 1/4 c olive oil; 1 lb Pasta; 1 md Onion; diced; 1/2 lb Mushrooms; sliced; 8 To 10 halves of sun-dried; 1/4 c Fresh basil; chopped; 2 ts Dried Oregano; 4 lb Italian plum tomatoes; 2 Garlic minced

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INGREDIENTS

1/8 ts Red pepper flakes
GARNISH
Grated Romano or Parmesan
1/4 c olive oil
oilpacked tomatoes
1 lb Pasta
1 md Onion; diced
1/2 lb Mushrooms; sliced
8 To 10 halves of sun-dried
1/4 c Fresh basil; chopped
2 ts Dried Oregano
4 lb Italian plum tomatoes
2 Garlic ; minced
sliced lengthwise

Batch

INSTRUCTIONS

Place sliced tomatoes on broiler pan and broil 5 to 6" from heat for about 10 minutes, or until edges have begun to blacken. Saute onions in olive oil over medium heat until translucent. Lower heat and add garlic. Saute briefly; do not brown. Add pepper flakes, dried tomatoes, basil and oregano and stir-fry for 1 to 2 minutes. Add mushrooms and stir-fry for 2 or 3 minutes more. Add broiled tomatoes and simmer for 30 minutes to 1 hour, until thick. Serve over pasta with grated cheese. The editors wrote: "Many of our readers are drying their own tomatoes, and just a few bits of these rich, deep-flavored sun-dried nuggets can elevate a simple sauce to something truly special. This entry compounds that great fresh-tomato flavor by roasting the tomatoes first." Recipe from Barbara Stollberg of Portland, OR in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.

NOTES

Alert editor

Roasted Tomato Sauce with Sun-Dried Tomatoes

1/8 ts Red pepper flakes
 GARNISH
 Grated Romano or Parmesan
1/4 c olive oil
 oilpacked tomatoes
1 lb Pasta
1 md Onion; diced
1/2 lb Mushrooms; sliced
8 To 10 halves of sun-dried
1/4 c Fresh basil; chopped
2 ts Dried Oregano
4 lb Italian plum tomatoes
2 Garlic minced
 sliced lengthwise

Place sliced tomatoes on broiler pan and broil 5 to 6" from heat for about  10 minutes, or until edges have begun to blacken. Saute onions in olive oil  over medium heat until translucent. Lower heat and add garlic. Saute  briefly; do not brown.  Add pepper flakes, dried tomatoes, basil and  oregano and stir-fry for 1 to 2 minutes. Add mushrooms and stir-fry for 2  or 3 minutes more.  Add broiled tomatoes and simmer for 30 minutes to 1  hour, until thick.  Serve over pasta with grated cheese.    The editors wrote: "Many of our readers are drying their own tomatoes, and  just a few bits of these rich, deep-flavored sun-dried nuggets can elevate  a simple sauce to something truly special. This entry compounds that great  fresh-tomato flavor by roasting the tomatoes first."    Recipe from Barbara Stollberg of Portland, OR in "Great Spaghetti Sauce  Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No.  2.  Pg. 80. Posted by Cathy Harned.

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Nutrition

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Serving Size: 1 Batch (2572g)
Recipe Makes: 1 Batch

Calories: 1810
Calories from Fat: 255 (14%)

Amt Per Serving		% DV

	Total Fat 28.3g	38 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 7.5g
Cholesterol 327mg		101 %
Sodium 1173mg		40 %
Potassium 5459.2mg		144 %
Total Carbohydrate 331.7g		98 %
	Dietary Fiber 28.2g	113 %
	Sugars, other 303.4g
Protein 71.6g		102 %
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: 1810

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