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“This is inspired by Janet and Greta's roasted tomatoe sauce they used on their canneloni show but I didn't have some of the ingredients they used so I improvised it. One pound of my tomatoes were heirloom tomatoes in various colors just cause I happened to have them on hand. The chicken broth was made from roasted chicken bones to give it a deeper flavor as well.”
READY IN:
1hr 45mins
SERVES:
10
YIELD:
1 pot of sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. Quarter tomatoes and large dice the onions and red pepper. Peel the garlic cloves and halve them.
  2. Place vegetables on a baking sheet and toss with vinegar and olive oil and sprinkle with salt and pepper.
  3. Roast in a 450 degree oven for one hour. Let cool on the pan for 15 minutes.
  4. Place vegetables and remaining ingredients in a large pot and simmer for 15 minutes.
  5. Blend with an immersion blender in the pot or puree carefully in a blender.
  6. Serve over whole wheat pasta.

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