Roasted Tomato Sauce With Sun-dried Tomatoes Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
4 lbs: Italian plum tomatoes, sliced lengthwise
1/4 cup: Olive oil,
1 medium: Onion, diced
2: Garlic cloves, minced
1/8 tsp: Red pepper flakes,
8: To 10 halves of sun-dried, oil-packed tomatoes
1/4 cup: Fresh basil, chopped
2 tsp: Dried oregano,
1/2 lbs: Mushrooms, sliced
1 lbs: Pasta,
GARNISH
Grated Romano or Parmesan,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp