1/1 Photo of Grilled Tomato Sauce With Garlic
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.
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- 1Toss the tomatoes with a little oil to coat them, then grill, broil, or sear in a heavy skillet until wrinkled and charred in places.
- 2Toast the oregano in a dry skillet until fragrant, then remove to a dish.
- 3Toss 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.
- 4Puree 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.
- 6Grilled Tomato Sauce with Chiles.
- 7Toast 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.
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Nutritional Facts for Grilled Tomato Sauce With Garlic
Serving Size: 1 (1221 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 210.6
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 21.8 mg
- Total Carbohydrate 19.9 g
- Dietary Fiber 5.0 g
- Sugars 10.1 g
- Protein 4.3 g