End Of Harvest Roasted Green Tomato Sauce Recipe

I’ve been experimenting with my kitchen lately and this roasted green tomato sauce with red onions, garlic, red bell pepper, and a splash of apple cider vinegar, olive oil, and herbs is my new go-to, even if it took a few clumsy tries before I got it right.

I love how this recipe brings out the best in green tomatoes, red onion, garlic and red bell pepper. I think extra virgin olive oil, apple cider vinegar and broth work together great with salt and pepper to create a sauce that’s both tasty and nutritionally smart.

Ingredients

• Green tomatoes provide fiber, vitamins, and a tangy taste that awakens flavors.
• Red onion adds sweetness and antioxidants boosting flavor with its subtle crisp texture.
• Garlic contributes a bold aroma and natural healing qualities while strengthening heart health.
• Red bell pepper supplies vitamin C, adding a mild sweetness and vibrant color to dishes.
• Extra virgin olive oil infuses healthy fats that meld ingredients together for a rich texture.
• Apple cider vinegar gives a tart kick balancing the sauce’s hearty roasted flavor profile.
• Low-sodium broth adds moisture and depth forging a harmonious blend of savory simplicity.

Ingredient Quantities

• 2 lbs green tomatoes, cut into quarters
• 1 large red onion, roughly chopped
• 4 garlic cloves, unpeeled
• 1 red bell pepper, seeded and chopped
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar
• 1 cup low-sodium chicken or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon granulated sugar (optional)

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Place the green tomatoes, red onion, garlic cloves, and red bell pepper onto the baking sheet. Drizzle with the olive oil and sprinkle the salt and black pepper evenly over everything.

3. Roast the veggies in the oven for about 30 minutes, stirring halfway through so they all roast evenly.

4. Once the vegetables are soft and a little charred, take the baking sheet out of the oven. Let the garlic cool just enough so you can easily peel off their skins.

5. Transfer all the roasted vegetables into a blender or food processor.

6. Add the apple cider vinegar, chicken or vegetable broth, oregano, thyme, and if you like a touch of sweetness, the granulated sugar.

7. Blend the mixture until smooth or leave a bit chunky if that’s your style.

8. Pour the sauce into a saucepan and let it simmer on medium-low heat for about 5 to 10 minutes so the flavors can blend together well.

9. Give the sauce a taste and adjust salt and pepper if needed.

10. Serve the warm sauce over your favorite dish or let it cool and store it in an airtight container in the fridge for later use.

Equipment Needed

1. Preheated oven at 400°F
2. Baking sheet
3. Parchment paper
4. Knife and cutting board for chopping the tomatoes, onion, garlic, and bell pepper
5. Measuring cups and spoons for the oil, vinegar, broth, and spices
6. Blender or food processor for pureeing the roasted veggies
7. Saucepan for simmering the blended mixture
8. Stirring spoon or spatula to mix the sauce while it heats
9. Tongs to stir the veggies on the baking sheet during roasting

FAQ

• Q: How long should I roast the green tomatoes?
  A: They should roast at 400°F for about 30 minutes. Make sure you stir them halfway through so they get even color.
• Q: Why do we roast garlic unpeeled?
  A: Roasting garlic with the skin on actually makes it sweeter and mellower, plus it’s easier to peel when cooked.
• Q: Can I use fresh herbs instead of dried oregano and thyme?
  A: Yes you can, but remember to use about three times the amount since fresh herbs are milder than dried ones.
• Q: What can I serve with this roasted green tomato sauce?
  A: This sauce works great on pasta, with grilled chicken, or even as a dip on toasted bread.
• Q: Is the sugar really needed in the recipe?
  A: Not really, the sugar is optional and only helps balance out the tartness if your tomatoes are super sour.

End Of Harvest Roasted Green Tomato Sauce Recipe Substitutions and Variations

• You can swap out the red onion for a yellow onion if you dont have one on hand; it gives a milder flavor but works just as well.
• If you dont have extra virgin olive oil, try using avocado oil; it has a good flavor and is a decent swap.
• Instead of apple cider vinegar, a splash of white wine vinegar or even a squeeze of lemon juice can be used to add that tangy kick.
• For the broth, if chicken or veggie broth isnt available, mix water with a bouillon cube to get that savory taste.

Pro Tips

1. Make sure your oven is totally hot to 400°F before you start roasting the veggies so they cook evenly and get that nice char, plus stirring halfway is key even if it’s a bit of a hassle.
2. If you prefer a little texture in your sauce instead of a totally smooth blend, try pulsing the blender a few times at the end so you still have some chunks in there.
3. Don’t rush peeling the garlic once it’s roasted – wait until it’s cool enough to handle so you don’t end up burning your fingers or ruining the flavor.
4. Feel free to experiment by tossing in a pinch of extra herbs like basil or even a dusting of paprika after blending for an extra kick if you’re feeling adventurous.