Try this Tomato Sauce on the Grill recipe, or contribute your own.
Suggest a better descriptionLightly coat a grill basket or grill wok with cooking spray; set aside. Place tomatoes and onion in a large bowl; drizzle with olive oil and gently toss to coat. Working in batches, transfer tomatoes and onion to the grill basket, placing tomatoes skin side down, leaving about 1/2" between pics of tomato and onion. Sprinkle some of the basil, oregano, thyme, and garlic over each batch. Sprinkle each batch with some of the salt and pepper. For a gas or charcoal grill, place grill basket on the rack of a covered grill directly over medium heat. Grill about 5 min or until tomato skins begin to brown. using a metal spatula, transfer grilled vegetables back to the large bowl. repeat until all tomato and onion pieces are grilled. If desired, remove and discard tomato skins. Working in batches, in a food processor process tomatoes, onion, and herbs until lured but not smooth. Transfer to a bowl. Stir in Parmesan cheese. To serve at once, transfer mixture to a large saucepan and reheat over low heat, stirring frequently, Or place in an airtight container or freezer bag and refrigerate for up to 3 days or freeze for up to 3 months.
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Serving Size: 1 Serving (1431g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 817 | ||
Calories from Fat: 506 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.3g | 75 % | |
Saturated Fat 21.1g | 105 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 88mg | 27 % | |
Sodium 2770.6mg | 96 % | |
Potassium 731.4mg | 19 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 32.9g | ||
Protein 43.8g | 63 % | |
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. |
Calories per serving: 817
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