Roasted Tomato & Preserved Lemon Sauce
Preheat oven to 250 degrees F.Advertisement
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.
Stir preserved lemon into the roasted tomato mixture.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat before serving.
Note: A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as lemons or tomatoes, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
1 vegetable, 1 fat