Roasted Tomato and Garlic Sauce
Low Fat Recipe
Amount of garlic can be reduced in this Roasted Tomato and Garlic Sauce, if desired. Roasting the garlic mellows the flavor. We use olive oil in this recipe, but feel free to use vegetable oil if you that's your preference. The fat in olive oil is the "good" fat, which is why we prefer it over other oils.
1 cup chopped onion
25 cloves garlic, peeled (about 3 heads*)
5 large red tomatoes, each cut into 8 wedges (about 3 pounds)
3 tablespoons olive oil
1/2 cup water
1 tablespoon balsamic vinegar
Salt and black pepper to taste
Preheat oven to 450 degrees.
Combine first 3 ingredients in a 13 x 9-inch baking dish and drizzle with olive oil. Bake at 450 degrees for 20 minutes.
Combine tomato mixture and remaining ingredients in a large saucepan and bring to boil. Cook over high heat 10 minutes, stirring frequently. Place mixture in a blender or food processor and process until desired consistency. Can be served over pasta, fish or any recipe that calls for marinara sauce.
*Amount of garlic can be reduced if desired. Roasting garlic mellows the flavor.
Recipe makes 10 servings
Serving Size: 6 ounces
Calories: 66; Total Fat: 4g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 8mg; Carbohydrate: 7g; Protein: 1g; Dietary fiber: 1g; Exchanges: 1-1/2 Vegetable, 1 Fat