Slow Roasted Tomato Garlic Sauce

Name: Slow Roasted Tomato Garlic Sauce
Total time: 1800 s
Yield: 1 1/2 cup
Cuisine: Indian
Ingredients: 5 Tomatoes; 1 small Onion; 5 large Garlic Cloves; 1/2 tsp Sea Salt; 3 Dry Red Chillies; 1/2 tsp Mixed Herbs; 3 tbs Olive Oil; 2 tsp Sugar; to taste Salt

Pooja M. Pandit @pan_poo_

#winter #sauce #tomato
Sauces are such an important part of our cooking. Many a times they form the base of many dishes. There are a number of sauces made throughout the world, all varying as per the regions and their cuisines.

In winters along with many fresh vegetables and fruits, we get these fresh and different variety of tomatoes too. Slow Roasted Tomato Garlic Sauce is an absolutely delicious and versatile sauce with a shelf life of a few days too, if stored in a refrigerator. The slow roasting process creates a wonderful flavour as during the process, the flavours of all the ingredients assimilate well.

This sauce when mixed with a little white sauce, creates magic when used to prepare pasta. It can even be mixed with a little tomato ketchup or barbeque sauce to be used as a pizza sauce or even in grilled sandwiches with a veg or non veg filling of choice! And I suppose, it would work well in a baked casserole as well! We can still find ways to use it though, as it’s flavour creates umpteen choices!

Pooja M. Pandit @pan_poo_

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Ingredients

30 min

1 1/2 cup

5Tomatoes
1small Onion
5large Garlic Cloves
1/2 tspSea Salt
3Dry Red Chillies
1/2 tspMixed Herbs
3 tbsOlive Oil
2 tspSugar
to tasteSalt

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Steps

30 min

1

To make the Slow Roasted Tomato Garlic Sauce, heat the olive oil and add the garlic, red chilles and saute for a minute.
2

Add the mixed herbs and mix well. Set aside till further use, so that all the flavours get infused in the oil.
3

Halve the tomatoes and the onion. Place them cut side facing upwards on a greased baking tray.
4

Drizzle the olive oil along with the garlic and red chillies on each of them
5

Roast in a preheated oven for 30 min at 220° C.
6

When done, set aside to cool.
7

Grind the cooled ingredients to a fine paste, adding sugar and salt as required.
8

Store in an airtight container in the refrigerator and use as required for preparing pasta, sandwiches, veg or non veg casserole or pizza. The choice is endless!

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Pooja M. Pandit @pan_poo_

on January 26, 2019 16:16

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!