Roasted Tomato Sauce
|Ripe plum tomatoes||3 Pound, each cut lengthwise in half|
|Garlic||6 Clove (30 gm), unpeeled|
|Olive oil||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Grated romano cheese||2 Tablespoon|
Preheat oven to 450°F.
In 15 1/2n by 10 1/2" jelly roll pan, toss tomato halves and unpeeled garlic cloves with 1 tablespoon olive oil.
Arrange tomatoes, cut side down, in jelly roll pan.
Roast tomatoes and garlic 50 to 60 minutes, until tomatoes are well browned and garlic cloves are soft.
Let tomatoes and garlic cool in pan 20 minutes or until easy to handle.
Over medium bowl, carefully peel tomatoes.
Place tomato pulp in bowl with any juice from jelly roll pan.
Squeeze garlic from skins into same bowl.
Discard skins from tomatoes and garlic.
With spoon, crush tomatoes and garlic.
Stir in salt, pepper, and remaining 1 tablespoon olive oil.
Serving size: Complete recipe
Calories 686 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.9%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 31.2 mg10.4%
Sodium 4596.8 mg191.5%
Total Carbohydrates 63 g21.1%
Dietary Fiber 11.2 g45%
Sugars 31.4 g
Protein 22 g43.7%
Vitamin A 156.9% Vitamin C 170.3%
Calcium 120.3% Iron 7.1%
*Based on a 2000 Calorie diet