Roasted Tomato Sauce With Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Sauces, Seasonings | 1 | Batch | |
INGREDIENTS
| 4 | lb | Italian plum tomatoes |
| sliced lengthwise | ||
| 1/4 | c | Olive oil |
| 1 | Onion, diced | |
| 2 | Garlic cloves, minced | |
| 1/8 | t | Red pepper flakes |
| 8 | To 10 halves of sun-dried | |
| oil-packed tomatoes | ||
| 1/4 | c | Fresh basil, chopped |
| 2 | t | Dried oregano |
| 1/2 | lb | Mushrooms, sliced |
| 1 | lb | Pasta |
| Grated Romano or Parmesan |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2334
Calories From Fat: 560
Total Fat: 63.2g
Cholesterol: 0mg
Sodium: 231.6mg
Potassium: 2427.6mg
Carbohydrates: 373.6g
Fiber: 24.2g
Sugar: 12.7g
Protein: 72.1g