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Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:12Yield:6 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:12Yield:6 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4poundstomatoes, cored, halved, and seeded1red bell pepper, halved and seeded2tablespoonsolive oil, divided1cupchopped sweet onion4clovesgarlic, minced1tablespoonwhite balsamic vinegar¼teaspoonsalt¼teaspoonground pepper½cupchopped fresh basil, Italian parsley, and/or oregano
Cook Mode(Keep screen awake)
Ingredients
4poundstomatoes, cored, halved, and seeded
1red bell pepper, halved and seeded
2tablespoonsolive oil, divided
1cupchopped sweet onion
4clovesgarlic, minced
1tablespoonwhite balsamic vinegar
¼teaspoonsalt
¼teaspoonground pepper
½cupchopped fresh basil, Italian parsley, and/or oregano
DirectionsPreheat broiler. Lightly brush tomatoes and bell pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper; set aside.Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add reserved tomatoes and bell pepper, vinegar, salt and ground pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs.TipsTo make ahead: Transfer the sauce to a freezer container, let cool, and freeze up to 3 months. To use frozen sauce, thaw overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.Originally appeared: Diabetic Living Magazine
Directions
Preheat broiler. Lightly brush tomatoes and bell pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper; set aside.Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add reserved tomatoes and bell pepper, vinegar, salt and ground pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs.TipsTo make ahead: Transfer the sauce to a freezer container, let cool, and freeze up to 3 months. To use frozen sauce, thaw overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.
Preheat broiler. Lightly brush tomatoes and bell pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper; set aside.
Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add reserved tomatoes and bell pepper, vinegar, salt and ground pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs.
Tips
To make ahead: Transfer the sauce to a freezer container, let cool, and freeze up to 3 months. To use frozen sauce, thaw overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)60Calories3gFat8gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
