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Chunky Roasted Tomatoes

 Chunky Roasted Tomatoes
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.
3-4 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 120 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 611 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.

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Chunky Roasted Tomatoes (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.