Roasted Tomato & Preserved Lemon Sauce (Printer-Friendly Version) | Eating Well
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Roasted Tomato & Preserved Lemon Sauce

http://www.eatingwell.com/recipes/roasted_tomato_preserved_lemon_sauce.html

From EatingWell:  January/February 2011

Slow-roasted cherry tomatoes provide a sweet counterbalance for salty, tart preserved lemon in this simple sauce. Toss with pasta or try it as a spread on crostini. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.

About 2 cups | Active Time: 10 minutes | Total Time: 1 hour 25 minutes

Ingredients

Preparation

  1. Preheat oven to 250°F.
  2. Toss tomatoes, onion, oil, salt and pepper in a medium bowl. Spread on a large, rimmed nonreactive baking sheet (see Note). Roast, stirring every 30 minutes, until the tomatoes are very soft, 1 1/4 to 1 1/2 hours.
  3. Stir preserved lemon into the roasted tomato mixture.

Nutrition

Per 1/2-cup serving : 68 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 2 g Protein; 3 g Fiber; 206 mg Sodium; 395 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

Tips & Notes