Roasted tomato sauce with sun-dried tomatoes
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Italian plum tomatoes sliced lengthwise |
| ¼ | cup | Olive oil |
| 1 | medium | Onion; diced |
| 2 | Garlic cloves; minced | |
| ⅛ | teaspoon | Red pepper flakes |
| Grated Romano or Parmesan | ||
| 8 | To 10 halves of sun-dried oil-packed tomatoes | |
| ¼ | cup | Fresh basil; chopped |
| 2 | teaspoons | Dried oregano |
| ½ | pounds | Mushrooms; sliced |
| 1 | pounds | Pasta |
Directions
GARNISH
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.