Roast Tomato Sauce

  • Servings: Yields: 3 cups, Serving Size: 1 tbsp
  • Provided by:

    Ingredients Print Recipe

  • 6 plum tomatoes, quartered (about 1-1/2 lb/750 g)
  • 1 onion, coarsely chopped
  • 3 cloves garlic
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1-1/2 cups (375 mL) sodium-reduced chicken stock


In roasting pan, toss together tomatoes, onion, garlic, oil, salt and pepper; pour stock over top. Roast in 400 degrees F (200 degrees C) oven, stirring occasionally, for 1 hour or until very tender. Let cool slightly.

In blender, blend tomato mixture until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

This is the perfect dipping sauce for our Chile Rellenos.

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
Home Chef Showdown
Sweet Retreats
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Best Recipes Ever
Good Cookin' with Bruce Aidells
Laura McKenzie's Traveler
Children's Programming