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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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By leaving the skins on the tomatoes and broiling them on the lower rack, their surfaces gradually blacken while the insides develop a deep caramelized taste. Serve over pasta as a substitute for commercial tomato sauce. Ingredients:
4 garlic cloves, unpeeled |
2 small red onions, unpeeled, cut in half horizontally |
3 pounds medium tomatoes, cored (about 6) |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 tablespoon tomato paste |
1 teaspoon sugar |
1 teaspoon fresh oregano leaves |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat broiler.
2. Place garlic and onions, skin sides up, on a jelly roll pan. Place pan on lower oven rack. Broil 30 minutes. Add tomatoes to pan, core sides down. Cook an additional 30 minutes or until blackened. Cool 5 minutes. Remove skins from garlic, onion, and tomatoes; discard skins. Place garlic, onion, and tomatoes in a food processor. Add vinegar and remaining ingredients; process until smooth.
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