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Ingredients
2 1/2 pounds ripe heirloom tomatoes, cored
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup sliced shallots
6 large garlic cloves, sliced
1/4 cup chopped fresh oregano
1 1/2 cups chopped fresh basil
1 teaspoon kosher salt
Coarsely ground black pepper
Instructions
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup sliced shallots
6 large garlic cloves, sliced
1/4 cup chopped fresh oregano
1 1/2 cups chopped fresh basil
1 teaspoon kosher salt
Coarsely ground black pepper
1. Preheat oven to 400F.
2. Combine all ingredients in a large bowl. Toss to mix well. Transfer to a roasting pan. Roast 1 hour, until tomatoes are blackened.
3. Transfer to a food processor. Process until well blended. Makes about 5 cups.
Recipe courtesy of St. Olaf College's STOWGROW, "The New School Lunch," September 2009
Nutritional Information
2. Combine all ingredients in a large bowl. Toss to mix well. Transfer to a roasting pan. Roast 1 hour, until tomatoes are blackened.
3. Transfer to a food processor. Process until well blended. Makes about 5 cups.
Recipe courtesy of St. Olaf College's STOWGROW, "The New School Lunch," September 2009
Per (2/3-cup) serving: 260 calories, 24g fat, 0mg chol., 1g prot., 9g carbs., 1 fiber, 300mg sodium.
