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Roasted Tomato & Preserved Lemon Sauce

  • 10 m
  • 1 h 25 m
EatingWell Test Kitchen
“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.”


    • 4 cups cherry tomatoes, halved
    • 1 small onion, chopped
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ cup finely diced rinsed preserved lemon rind and/or pulp


  • 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, 1¼ to 1½ hours.
  • 3 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.
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