Aromatic Vegetable Turnovers with Yogurt Pastry | Main | Missing Squash

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Roasted Tomato Sauce
Oct 11th, 2004

This is a very yummy and hassle-free way to make tomato sauce. You roast the tomatoes and veggies in the oven and then pop it all in the blender. Oven roasting tends to bring out the sweetness in fruits and vegetables, and gives this sauce a good rich flavor.

The recipe works well with 2 1/2 pounds of tomatoes, and I had bought a 5 pound box, so I was able to try two variations of the recipe. First I tried it as given, but found that a little bland. The second time I added roasted bell peppers and wine and jacked up the salt and flavorings - this one was definitely the winner.

This is a good recipe to make when you're hanging around the house doing other things. It doesn't take much attention, just time to cook.

The original recipe can be found on Too Many Chefs. For the red bell pepper variation substitute a diced shallot and 2 sweet bell peppers, each cut in fourths for the white onions and add about a half cup or so of wine during the simmering/reducing of the sauce.


Comments

My friend Berin just started doing food reviews - and i've been eating gleefully all week from the leftovers we had from dinner Sunday night. They kept smiling and bringing us more food all completely free. yummy turkish food. I highly reccommend finding an editor in each of your regions. Or make friends with a restaurant reviewer.

-posted by Allison on Mar 13th, 2006
Wow, Kymm, that looks way too good to be true. Never thought about roasting the vegies. And, happily, I have a ridiculous number of lovely tomatoes from my mother-in-laws garden slowy getting sad in my fruit bowl and some beautiful onions eyeballing me from across the kitchen. Can't wait to try it out!

In other food news, Sadie's egg allergy was fully and frighteningly confirmed in a Sunday afternoon that included a ride in an ambulance--after her allergist suggested that we do a little French toast test to see how allergic she really was. I've been more or less in denial and resisting breaking down and trying those vegan baking recipes, but no more. I'm off to discover muffin batters that she will be able to cheerfully spread across her hair, my cabinets, and my floors without breaking out in great, red welts.

-posted by Lisa on Mar 13th, 2006
Yikes! That must have been scary. I'm glad that there were (apparently) no lasting ill effects. Do update us as to the success of your vegan baking endeavors.

-posted by Kymm on Mar 13th, 2006
great red welts?!

Oh good lord Lisa.

So glad all is okay. Give Sadie kisses and tell her no more ambulances. That's my advice.

-posted by katie on Mar 13th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com