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Made KarenNoCA roasted fresh tomato and garlic sauce from 2006 again!
Joined: Jun 15, 2006
Posted to Thread #29716 at 12:55 pm on Jun 27, 2017
We had an amazing chopped veggie salad at Sunday brunch - a wonderful selection of fresh vegetables, green and Kalamata olives, capers, drizzled with tasty balsamic vinaigrette, alongside short rib hash, topped with 2 fried eggs and grilled, lightly buttered toast. Yum.
When I got home with the flavors of capers and olives still remembered, I put together a parchment lined sheet pan of de-skinned and de-seeded supermarket tomatoes on the vine and Costco Wild Wonders gourmet tomatoes using Karen's method - basil, S&P, a whole head of garlic, stirred with only 1 TBS of olive oil. I added capers, green and Kalamata olive quarters, chopped onions and a larger-than-necessary squeeze of anchovy paste. After 75 min in the oven and a cool down, I processed about a cup of the bigger tomato pieces with 2 of the largest roasted garlic cloves (saved the remaining toes), and then dumped it all into the processor for 2 more quick pulses. Chunky! So amazing! I originally planned to mix the sauce with pulled Costco rotisserie chicken and hot pasta, but the sauce is so tasty! So I'm heading out to get some goat cheese to spread on lightly oiled bread toasts along with a schmear of the remaining roasted garlic and topped with about 1/3 of this bruschetta. What a treat! Colleen
Link: KarenNoCA sheet pan roasted tomato sauce