Vine-ripened tomatoes roast up into a versatile sauce that's excellent over pasta, grilled chicken and fish or on toasted French bread for bruschetta. I often double or triple the recipe, and my husband still can't get enough.
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- 2 pounds plum tomatoes
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- Hot cooked pasta
- Shredded Parmesan cheese
- Cut tomatoes into wedges; discard seeds. Place the tomatoes in a greased 13-in. x 9-in. baking dish. Drizzle with oil. Sprinkle with onion, garlic and seasonings; toss to coat. Spread in a single layer.
- Bake, uncovered, at 350° for 50-60 minutes or until heated through, stirring twice. Toss with pasta; sprinkle with Parmesan cheese. Yield: 3-4 servings.
Originally published as Chunky Roasted Tomatoes in Country Woman September/October 2004, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed May. 18, 2012
"Excellent dish! Will definitely make it again."