By lindsay on 7/5/2010
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 olive oil
1 1/2 T balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp pepper
10 fresh basil leaves, julienned
Preheat oven to 450. Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavors are concentrated. Sprinkle the basil on top and serve warm or at room temp.
*They can also be slow roasted at 275 for 2 hours.
Posted in Recipes |
By dave on 5/31/2010
Makes 3 cups.
INGREDIENTS
| 2 |
tablespoons vegetable oil |
| 1 |
medium onion , minced |
| 1 |
can (8 ounces) tomato sauce |
| 1 |
(28 ounce) can whole tomatoes , with juice |
| 3/4 |
cup distilled white vinegar |
| 1/4 |
cup packed dark brown sugar |
| 2 |
tablespoons molasses |
| 1 |
tablespoon paprika |
| 1 |
tablespoon chili powder |
| 1 |
teaspoon table salt |
| 2 |
teaspoons ground black pepper |
| 1/4 |
cup orange juice from 1 medium orange |
INSTRUCTIONS
- Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
- Puree sauce, in batches if necessary, in blender or workbowl of food processor. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)
Posted in Recipes | Tagged bbq, sauces |
By dave on 5/31/2010
Makes 1 cup.
The sauce can be made up to a day ahead of time and refrigerated in an airtight container. If chilled, let the sauce come to room temperature before serving.
INGREDIENTS
| 4 |
medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) |
| 2 |
teaspoons kosher salt |
| 1/2 |
cup olive oil |
| 1/2 |
teaspoon ground cumin |
| 1/4 |
cup distilled white vinegar |
| 1/4 |
cup fresh orange juice from 1 to 2 oranges |
| 1/4 |
teaspoon dried oregano |
| 1/8 |
teaspoon ground black pepper |
INSTRUCTIONS
- Place minced garlic on cutting board and sprinkle with kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.
- Heat olive oil in medium saucepan over medium heat until shimmering. Add garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.
- Remove pan from heat and whisk in remaining ingredients. Transfer to bowl and cool to room temperature. Whisk sauce to recombine before serving.
Posted in Recipes | Tagged bbq, sauces |
By dave on 5/31/2010
Makes 2 – 2 1/2 cups.
For an even hotter sauce, add 1/8 to 1/4 teaspoon cayenne pepper.
INGREDIENTS
| 4 |
tablespoons unsalted butter |
| 1 |
small onion , chopped |
| 4 |
medium cloves garlic , minced |
| 1 |
teaspoon paprika |
| 1 |
tablespoon ground black pepper |
| 2 |
medium lemon , juiced to yield 1/4 cup juice |
| 1 |
teaspoon dry mustard |
| 1 |
teaspoon hot pepper sauce |
| 1/2 |
teaspoon table salt |
| 1 |
(4-ounce) can green chiles , mild |
| 1/4 |
cup cider vinegar |
| 1 |
(15-ounce) can tomato sauce |
INSTRUCTIONS
- Heat butter in a medium saucepan. Add onions and garlic; sauté until onions soften, 3 to 4 minutes. Stir in next 7 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. Serve.
Posted in Recipes | Tagged bbq, sauces |