Roasted Tomato And Leek Sauce - ...

By á-174942

Ingredients

• 1 1/2 pounds fresh plum tomatoes washed, cored, and left whole
• 1 large leek (6 oz), white part only cut lengthwise, washed well, and cut into quarters
• 1 1/2 teaspoons fine sea salt
• 2 teaspoons dried oregano
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar

Details

Servings 1

Preparation

Step 1

Preheat the oven to 350 degrees.

Place the whole tomatoes and the leek (cut-side down) on a nonstick baking sheet. Roast the vegetables until the tomatoes are soft to the touch and the leek has begun to brown, 30 to 35 minutes. Transfer the vegetables to a food processor and process until a thick, chunky sauce is obtained.

To make a smooth sauce, transfer the pureed vegetables to a fine mesh colander placed over a bowl. Press on the ingredients with a wooden spoon to squeeze the sauce through the colander. Discard the solids.

Transfer the sauce to a large nonreactive bowl and stir in the salt, oregano, vinegar, and sugar. The sauce is ready to use, or freeze for future use.

This recipe yields 1 1/2 cups smooth or 2 1/4 cups chunky.