Awl-riiiight, this one isn't exactly speedy, but it's so delicious I had to forgo the "speedy" factor for the taste factor. Once you get some minimal prep out of the way, you get 120 minutes of FREEEEE time while the veggies roast. Woo hoo. Grab a magazine, check parent emails, orrrr write another blog post to link up below!
Okay, for starters, preheat the oven to a low 275 degrees. {Alternatively, you could roast these on 375 for much, much less time (30-45 minutes) but I just love the slow and low roasting!}
Chop, chop, chop a tomato (1 large or 3 small) and red onion into large chunks. Throw them in a bowl and toss with a generous pour of olive oil, Italian seasoning, salt and pepper.
Spread the veggies out on a foil-lined baking sheet. Throw a few cloves of unpeeled garlic on the sheet for a little garlicky goodness.
Throw these babies in the oven for 90 minutes- 2 hours.
Take them out and let them cool for a few minutes before putting them in your food processor.
Pulse these up to you desired "doneness."
Sometimes I like it a little chunkier if I know I will be using these as a savory dipping sauce or topping for some delicious bread toasts, or I make it super blended and pour it over chicken cutlets or ladle it generously into pasta. Yummy leftovers!
Monday Night!
Tuesday Night!
Ingredients:
1 large or 3 small tomatoes
1 large red onion
3-4 unpeeled garlic cloves
Italian seasoning (are you sensing a trend here with my recipes?!)
olive oil
salt and black pepper
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