Roasted Tomato Sauce

Steps

1. Core tomatoes with a tomato corer or knife and remove any bruised or brown spots.
2. Place in a parchment-covered roasting pan, top up.
3. Drizzle the tops with oil and sugar.
4. Roast until the tomatoes are soft enough to break up. Convection oven: 400°F about 35-45 minutes Conventional oven: 450°F about 40-50 minutes
5. Break up with a spoon, add garlic, then roast until partly blackened, about 15 minutes.
6. Return to oven and continue to roast an additional 15 minutes. (Partly blackened tomatoes will make a tasty sauce.) CCP: Heat to 140°F or higher.
7. Cool slightly and blend until smooth in a food processor.
8. Season with salt, to taste, if you wish.
9. Serve hot as you would any tomato sauce: with pasta, in Chicken Parmesan or soups, stews, etc.
10. CCP: Hold for hot service at 140°F or higher.

Nutritional Information

• Calories: 71
• Cholesterol: 0 g
• Sodium: 233 mg
• Fiber: 1.66 g
• Iron: 1.8 mg
• Calcium: 58.46 mg
• Vitamin A: 212 IU
• Vitamin V: 16.7 mg
• Protein: 1.53 g
• Carbohydrate: 7.49 g
• Total Fat: 4.56 g
• Saturated Fat: 0.62 g