Prep 15 mins
Cook 25 mins
Pan roasted garlic and tomatoes make a rich concentrated sauce to use with corn dishes, grilled veggies, beans, polenta, and enchiladas! Check out the variation with chiles! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
- 1133.98 g ripe tomatoes
- 44.37 ml olive oil (about)
- 4.92 ml dried oregano (preferably Mexican)
- 15 garlic cloves, unpeeled
- Toss the tomatoes with a little oil to coat them, then grill, broil, or sear in a heavy skillet until wrinkled and charred in places.
- Toast the oregano in a dry skillet until fragrant, then remove to a dish.
- Toss the garlic cloves with enough oil to coat lightly, then put them in the same skillet. Cover and cook over medium heat, shaking the pan occasionally, until browned on the outside and tender when pressed. Peel the garlic when cool enough to handle.
- Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbls. oil in a wide, deep skillet over medium high heat. Pour in the tomato sauce and add the oregano. Simmer the sauce, stirring frequently, until it's thickened, about 10 minutes. Season with salt to taste.
- Grilled Tomato Sauce with Chiles.
- Toast 2 ancho chiles in a 300*F. oven until puffed and fragrant, about 3 minutes. Remove the stems, seeds, and veins, tear the pods into pieces, and puree in a blender with the tomatoes and garlic.
So fresh and colourful, I will never buy a canned tomato sauce again! I made this exactly as listed (for once!) and although I thought 15 cloves of garlic sounded like an awful lot, it wasn't overwhelming at all. I chose to cook the tomatoes in a large frying pan. Like you mentioned, this would be great in so many dishes, but I think I will enjoy it on pasta! Made for Newest Zaar Tag Game. Thanks Sharon! :)