Roasted Tomato-Red Chile Sauce Recipe

Roasted Tomato-Red Chile Sauce Recipe

Ingredients

Makes about 2 cups

• 8 ripe plum tomatoes, halved lengthwise
• 1 fresh red chile, seeded and chopped
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt and freshly ground black pepper

Method

1. Preheat the oven to 400°F
2. Place the tomatoes cut side up on a baking sheet
3. Sprinkle with chile, garlic, oil and vinegar
4. Season with salt and pepper to taste and roast until the vegetables are softened, about 30 minutes
5. Cool the vegetable mixture slightly, then transfer it to a blender or food processor and process until smooth
6. Strain the sauce through a fine-mesh sieve
7. Remove and discard the solids
8. Taste, adjusting seasonings if necessary
9. The sauce may be served at room temperature or heated in a saucepan over low heat and served hot
10. If not using right away, cool the sauce to room temperature, then transfer to a container, cover and refrigerate until needed
11. Properly stored, the sauce will keep for 3 to 4 days
12. Reheat the sauce in a saucepan over low heat until hot

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