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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is inspired by Janet and Greta's roasted tomatoe sauce they used on their canneloni show but I didn't have some of the ingredients they used so I improvised it. One pound of my tomatoes were heirloom tomatoes in various colors just cause I happened to have them on hand. The chicken broth was made from roasted chicken bones to give it a deeper flavor as well. Ingredients:
3 lbs tomatoes |
1 onion |
5 large garlic cloves |
1 large red pepper |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
1 pinch salt and pepper |
2 cups chicken broth (or vegetable broth to make it vegetarian.) |
14 ounces tomato sauce |
4 ounces tomato paste |
1 1/2 tablespoons oregano |
1/2 teaspoon chili flakes |
Directions:
1. Quarter tomatoes and large dice the onions and red pepper. Peel the garlic cloves and halve them.
2. Place vegetables on a baking sheet and toss with vinegar and olive oil and sprinkle with salt and pepper.
3. Roast in a 450 degree oven for one hour. Let cool on the pan for 15 minutes.
4. Place vegetables and remaining ingredients in a large pot and simmer for 15 minutes.
5. Blend with an immersion blender in the pot or puree carefully in a blender.
6. Serve over whole wheat pasta.
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