Talking Tomatoes

Guiding Stars Expert Chef, Erin Dow, and Scientific Advisor, Lori Kaley, discuss the health benefits of tomatoes and how you can enjoy those benefits in healthier meals than pizza. They discuss three different meals that can be made using Erin’s Roasted Tomato Sauce.

Roasted Tomato Sauce

Print this recipe | Get the full nutrition facts

Start with scratch for the most amazing tomato sauce! Stoneware or enameled cast iron is best for this recipe, but any non-reactive (i.e., not plain cast iron or light-colored aluminum) will work fine. The additions of fresh basil leaves and a bit of fresh orange juice brighten all of the flavors and balance the deep taste of the roasted tomatoes.

Servings: 8 (249 G)

Prep Time: 30 min.

Cook Time: 1 hour 30 min.

Ingredients

  • 4 lbs. plum tomatoes, halved and seeded
  • ½ red bell pepper, seeded
  • 2 Tbsp. olive oil
  • 3 cloves garlic, chopped
  • 3 Tbsp. fresh oregano
  • 1½ tsp. salt
  • 1 tsp. pepper
  • ¼ tsp. crushed red pepper
  • ½ cup chopped fresh basil
  • 2 Tbsp. orange juice

Directions

  1. Preheat oven to 425ºF. Toss the tomatoes and pepper with olive oil, garlic, oregano, salt, pepper, and crushed red pepper. Arrange in a single layer, skin side up, in a large baking dish and roast until skins are brown and blistered (30-40 minutes).
  2. Remove the pan from the oven and allow to cool slightly (20-30 minutes). Remove as much of the skins as comes off easily. Deglaze the roasting pan, if desired, by using a fork to rub a piece of tomato along any brown bits that formed on the pan during roasting.
  3. Mash the tomatoes to desired texture, using a fork for chunky sauce or a food processor for a smoother sauce. Stir in the basil and orange juice and serve as desired.
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