Stuff it Like it’s Hot

28 06 2009

My new favourite roasted tomato “sauce”… 

Whatchya need:

Olive oil

Balsamic vinegar

1 Tomato per person

1 Garlic clove per tomato

1 Bunch of fresh sage leaves

1 Lemon – halved

Red wine

Salt and pepper


Whatchya do:

 Turn on broiler to high setting

 As that heats up, use a paring knife to remove the stem of the tomato creating a small cavity. Stuff a garlic clove in the hole. Sprinkle the tomatoes with salt and pepper. Place in an oven proof pan, and put sage leaves and lemon halves around the tomatoes. Drizzle everything with olive oil and balsamic vinegar.

 Pop the pan into the oven.

 After 2-3 minutes, remove the sage leaves and reserve, and replace the pan in the oven for about 8-10 minutes — or until the tomatoes are starting to burst, and the garlic has softened a bit.

 Take the pan out of the oven and place on stove top. Remove the lemon halves and reserve. Smash the tomatoes and garlic so that they are chunky. Pour in 1-2 cups of red wine (or more if you’re in that kind of mood), allow that to simmer and reduce to your liking. 

Once reduced, squeeze in the roasted lemon juice, drizzle with extra olive oil, crumble in the crisped sage leaves, and toss the sauce with spaghetti.




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