Roasted Puttanesca Sauce

By Charmane Andrews Skillen Roasted Puttanesca Sauce

Roasted Puttanesca Sauce
Serves 4

  • 6 Roma tomatoes, roughly chopped
  • 6 garlic cloves, peeled
  • 4 TBS Extra Virgin Olive Oil, divided
  • 2 TBS balsamic vinegar
  • 2 TBS s.a.l.t. sisters Tuscan Farmhouse Blend
  • 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, 2 TBS EVOO and balsamic vinegar. Transfer to a baking sheet and roast, stirring every 10 minutes until tomatoes are softened, about 30 minutes. Transfer to a food processor; add remaining EVOO and process until smooth. Stir in Tuscan Farmhouse Blend, capers, artichoke hearts and olives. Serve over pasta.

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