Roasted Sun-Dried Tomato Sauce Recipe

This Roasted Sun-Dried Tomato Sauce recipe is one of the winning entries from the Great Spaghetti Sauce recipe contest.

| December 1991/January 1992

Try this Roasted Sun-Dried Tomato Sauce recipe with your favorite pasta for a great main dish meal.

Many of our readers are drying their own tomatoes, and just a few bits of these rich, deep-flavored sun-dried nuggets can elevate a simple sauce to something truly special. This entry compounds that great fresh-tomato flavor by roasting the tomatoes first.

Roasted Sun-Dried Tomato Sauce Recipe

• 4 pounds Italian plum tomatoes, sliced lengthwise
• 1/4 cup olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 8 to 10 halves of sun-dried, oil-packed tomatoes
• 1/4 cup fresh basil, chopped
• 2 teaspoons dried oregano
• 1/2 pound mushrooms, sliced

1. Place sliced tomatoes on broiler pan and broil 5 to 6 inches from heat for about 10 minutes, or until edges have begun to blacken.

2. Sauté onions in olive oil over medium heat until translucent. Lower heat and add garlic. Sauté briefly; do not brown.

3. Add pepper flakes, dried tomatoes, basil, and oregano and stir-fry for 1 to 2 minutes.

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