Recipe
Roasted Puttanesca Sauce
- 6 Roma tomatoes, roughly chopped
- 6 garlic cloves
- ¼ cup Extra Virgin Olive Oil, divided
- 2 Tbs dark balsamic vinegar
- 2 Tbs s.a.l.t. sisters Tuscan Farmhouse Blend with Sea Salt
- 2 Tbs capers
- ¼ cup artichoke hearts, chopped
- ½ cup kalamata olives, chopped
Directions
Preheat oven to 375°. In a large bowl, toss together tomatoes, garlic, 1/8 cup of EVOO, and balsamic. Transfer to baking sheet and roast, stirring every 10 minutes until tomatoes are softened, about 30 minutes. Transfer tomatoes and garlic to a food processor, add remaining oil and process until smooth. Stir in Tuscan Farmhouse Blend, capers, artichoke hearts and olives. Serve over pasta.
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