Saturday, September 11, 2010

On The Side: Roasted Tomato Sauce

Hard to define this chunky tomato sauce - it has a vinaigrette for a base, and was conceived to complement a tenderloin filet of beef. (I didn't feel like eating beef so the bacon mashed potatoes and grilled oyster mushrooms on my plate seem incongruous - it's all sides and no main.)

I was roasting tomatoes to freeze; I had an entire flat of them from Arethusa Collective.

Washed, cut, cored and placed on an oiled baking sheet.  Oven set to 400f, and a generous amount of salt applied.

Not to panic, these aren't burned - just caramelized.  So delicious!  Tastes like pizza.  Smells like pizza.

The vinaigrette base:

2 TB Tomate Vinegar
1 TB White Sugar

Stir until sugar is dissolved, then add:

1 TB Walnut Oil
1/2 tsp Dry Mustard

Whisk together, then add:

1/4 - 1/2 cup of Roasted Tomatoes, cut into bite-sized pieces.

The salt for this condiment/side/chunky sauce comes from the intensely-flavored tomatoes.  Big wow factor.

Makes 2- 4 servings.