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Tomato sauce made from dried tomatoes

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Ingredients for 4 servings:

  • 1 kg tomatoes, ripe
  • 80 ml olive oil
  • ½ bulb(s) garlic
  • 2 sprigs rosemary
  • 100 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

excellent with any kind of pasta

Wash and quarter the tomatoes. Remove the stems. Place on a baking sheet lined with baking paper and let dry in a preheated oven at 160°C (140°C fan oven) for about one hour. Remove the rosemary needles from the stems and finely chop. Mix with the quartered tomatoes. Halve a garlic bulb crosswise and peel. Purée with half the tomatoes, oil, and 100 ml vegetable stock. Stir in the remaining tomatoes. Season with salt and pepper and heat the sauce. Pour over the pasta while still warm. 200 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato sauce made from dried tomatoes

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