Seasonal Roasted Tomato Sauce
By Mele Cotte on July 13, 2011
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[Editor's Note: Summer tomatoes are about to reach their peak, and I love turning them into sauce that lasts into the dark days of winter. I am a big fan of roasting them in the oven to deepen their flavor before I puree them, so I was drawn to this recipe from Mele Cotte, which highlights the seasonal deliciousness of vine-ripe tomatoes. --Genie]
Oven Roasted Vine-Ripened Tomato Sauce
To initiate my tomato adventures, I made a tomato sauce to use with gluten-free quinoa pasta I bought to try. I went a different direction from my usual sauce, the one I learned from my mom. The fresh tomatoes voided the use of canned whole tomatoes and, rather than cook the sauce on the stove top, I decided to try oven roasted. The oven allowed me to prep, bake, and get to my to do list while the tomatoes roasted.
Read the full post at Mele Cotte.
Image Credit: Image courtesy Mele Cotte, used by permission.