Roasted Garden Melange SauceFrom jo_jo_ba 9 years ago
- 3 cups fresh tomatoes, roughly chopped shopping list
- 1 ½ cups fresh beetroots, scrubbed and chopped fairly small shopping list
- salt & pepper shopping list
- ½ cup white onion, diced shopping list
- 5 cloves garlic, minced shopping list
- 2 tsp oregano shopping list
- 1 tsp basil shopping list
- 1 tsp paprika shopping list
- ¼ tsp cayenne powder shopping list
- ½ tsp lemon juice shopping list
- 28 oz can diced tomatoes shopping list
How to make it
- Preheat oven to 375F. Line baking sheets with foil.
- Arrange tomatoes and beets in a single layer. Spray with cooking spray and sprinkle with salt and pepper.
- Roast 45 minutes.
- Heat a large saucepan over medium. Spray with cooking spray.
- Add chopped onion and garlic and cook gently until very soft but not brown, about 15 minutes.
- Add seasonings.
- Scrape roasted tomatoes, beets and all the blackened debris and juices into the pot and stir well.
- Raise the heat and stir, crushing vegetables against the sides of the pot.
- Add the lemon juice and canned tomatoes, mix well and lower heat.
- Simmer 25 minutes.
The Cookjo_jo_ba Oshawa, CA
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