Sauces

End Of Harvest Roasted Green Tomato Sauce

Name: End Of Harvest Roasted Green Tomato Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: Fresh Baby Basil Leaves; Grated Pecorino Romano Cheese; 1/4 Cup Lightly Toasted Pine Nuts; 4 Pounds Fresh Green Tomatoes, Coarsely Chopped (See Notes Above); 1 Small Onion, Peeled & Chopped; 3 Garlic Cloves, Peeled & Minced; 1/4 Cup Extra Virgin Olive Oil; Salt & Pepper To Taste; Red Chili Flakes To Taste; 10 Fresh Basil Leaves, Finely Chopped; 3/4 Pound Pasta of Choice

4 servings

porties

15 minutes

actieve tijd

1 hour 30 minutes

totale tijd

Begin met koken

Ingrediënten

Fresh Baby Basil Leaves

Grated Pecorino Romano Cheese

1/4 Cup Lightly Toasted Pine Nuts

4 Pounds Fresh Green Tomatoes, Coarsely Chopped (See Notes Above)

1 Small Onion, Peeled & Chopped

3 Garlic Cloves, Peeled & Minced

1/4 Cup Extra Virgin Olive Oil

Salt & Pepper To Taste

Red Chili Flakes To Taste

10 Fresh Basil Leaves, Finely Chopped

3/4 Pound Pasta of Choice

Instructies

Preheat oven to 400 degrees F.

In heavy Dutch oven or oven-proof casserole dish, place the tomatoes, onion, garlic, basil, and olive oil and stir.

Season with salt, pepper and red pepper flakes.

Place in oven and roast for 1 hour uncovered, stirring once.

Check the sauce, stir well, and cook until it has thickened, about another 30 to 45 minutes.

Cook the pasta in a large pot of lightly salted water until it is “al dente”.

Drain the pasta, and add a large scoop of the sauce.

Mix well over high heat for a minute or two.

Serve in individual bowls with an additional scoop of sauce on top.

Sprinkle the pine nuts and basil leaves, and offer the grated cheese at the table.

Voedingswaarde

Portiegrootte

1 cup

Calorieën

454

Totale vet

23 g

Verzadigd vet

4 g

Onverzadigd vet

17 g

Transvet

0 g

Cholesterol

7 mg

Natrium

237 mg

Totale koolhydraten

53 g

Voedingsvezels

7 g

Totale suikers

20 g

Eiwit

14 g