RECIPE OF THE DAY "ROASTED TOMATO SAUCE"

Once you make and taste this easy sauce with its intense roasted flavor, you'll use it over and over again on pasta and as a dip. You can pack the sauce in a 2-cup portions to keep on hand in the refrigerator for up to three days or in the freezer for up to three months.


Makes about 5 servings

3 pounds (about 18) plum tomatoes, cut in fourths lengthwise

1 large Vidalia onion, halved lengthwise, then sliced crosswise

1 tablespoon salt

1/4 teaspoon freshly ground pepper

1. Adjust the racks to divide the oven in thirds. Preheat the oven to 375F. Spray 2 large nonstick baking pans with olive-oil nonstick spray.

2. Arrange the tomatoes and onion in single layers on the pans. Sprinkle with the vinegar, garlic, salt, and pepper, then spray lightly with olive-oil nonstick spray. Roast, switching the pans from one shelf to the other halfway through the cooking, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50-55 minutes.

3. Transfer the tomatoes and onion to a food processor: pulse until the mixture is combined but still a bit chunky.

Per serving (1/2 cup) 39 calories