Recipes

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

Directions

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.

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