ROASTED YELLOW TOMATO SAUCE
Provided by Sara Salzinski
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°, and line a sheet tray with parchment paper.
- Place the tomatoes, shallots or onions, and garlic on the prepared sheet tray.
- Toss with olive oil, and season with salt and pepper to taste.
- Place the tray in the oven, and roast until the tomatoes are wilted and lightly golden brown in some spots, 25 to 30 minutes.
- Transfer the roasted tomatoes and vegetables to a blender, and puree until smooth. Note: Strain the sauce through a sieve to remove any traces of skin, if you like.
- Season the sauce with additional salt and pepper to taste, and add a pinch of sugar if needed.
- Stir in the basil, and serve with your favorite pasta, poultry or seafood.
- If using yellow cherry or grape tomatoes, keep them whole. If using larger tomatoes, cut them into a large dice.
- You can easily increase this recipe as needed.
ROASTED YELLOW TOMATOES WITH SAFFRON
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 50m
Yield Four servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Place the whole tomatoes on a baking sheet. Roast in the oven until the skins blister and split, about 15 minutes. Set aside to cool. Peel off the skins. Core and seed.
- Put the roasted tomatoes in a nonstick skillet. Add the saffron, orange and lemon rinds, orange juice, vinegar, garlic, Tabasco, salt and pepper. Cook slowly over medium-low heat until the tomatoes thicken into a dense paste, about 20 minutes. Season with salt and pepper to taste.
- Put the tomato mixture in a bowl. Fold in the yogurt cheese. Garnish with fresh herbs. This dip can be stored in the refrigerator in a closed container for up to 3 days. Serve with nuggets of grilled lobster, shrimp or corn chips.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 4 grams
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