Roasted Tomato Sauce

Serves: 4
Total Calories: 310


2 1/2 pounds round, plum, cherry, or grape tomatoes
4 cloves garlic, very finely chopped
pinch of crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil, parsley, or other herbs


1 Place a rack in the center of the oven. Preheat the oven to 400° F. Oil a 13 × 9 × 2-inch nonreactive baking pan.

2 Coarsely chop round or plum tomatoes into 1/2-inch pieces. Cut cherry or grape tomatoes into halves or quarters.

3 Spread the tomatoes in the pan. Sprinkle with the garlic, salt, and crushed red pepper. Drizzle with the oil and stir gently.

4 Roast 30 to 45 minutes or until the tomatoes are lightly browned. Remove the tomatoes from the oven and stir in the herbs. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 310
Calories from Fat: 240

This Roasted Tomato Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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