Grilled Tomato Sauce With Garlic Recipes

Steps:

• Toss the tomatoes with a little oil to coat them, then grill, broil, or sear in a heavy skillet until wrinkled and charred in places.
• Toast the oregano in a dry skillet until fragrant, then remove to a dish.
• Toss the garlic cloves with enough oil to coat lightly, then put them in the same skillet. Cover and cook over medium heat, shaking the pan occasionally, until browned on the outside and tender when pressed. Peel the garlic when cool enough to handle.
• Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbls. oil in a wide, deep skillet over medium high heat. Pour in the tomato sauce and add the oregano. Simmer the sauce, stirring frequently, until it's thickened, about 10 minutes. Season with salt to taste.
• Variation:.
• Grilled Tomato Sauce with Chiles.
• Toast 2 ancho chiles in a 300*F. oven until puffed and fragrant, about 3 minutes. Remove the stems, seeds, and veins, tear the pods into pieces, and puree in a blender with the tomatoes and garlic.

Steps:

• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush grill and the tomatoes with oil. Season tomatoes with salt and pepper.
• Grill tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel tomatoes; discard skins.
• Put tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. Sauce can be refrigerated in an airtight container, up to 3 days.

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Steps:

• Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
• While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

Steps:

• Core each tomato and cut an X in it's base. In a bowl, toss the tomatoes and bell pepper with 1 to 2 tablespoons of the olive oil; season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the tomatoes on the hot grill, X-side up and away from direct heat, with the red pepper. Cover the grill and cook, turning the bell pepper to char evenly all over. Cook the tomatoes for 8 to 10 minutes. When the bell pepper's skin is blistered and blackened all the way around (about 15 minutes), put the pepper in a bowl and cover to steam and loosen the skin. Take the tomatoes off the heat and let cool to room temperature.
• Peel the grilled vegetables. Halve the tomatoes horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices.
• Seed the bell pepper and slice off the ribs; discard the seeds and ribs. Finely dice the bell pepper; set aside. Heat the remaining 2 tablespoons olive oil in a cast-iron skillet (if you're cooking at the grill) or in a large sauté pan (if you're working at your stove) over medium heat until hot. Add the onion, season with 1/2 teaspoon of the salt, and sauté until softened, about 2 minutes. Add the garlic and oregano and stir. Add the tomatoes and their juice and bring to a boil over high heat. Decrease the heat to medium and simmer until thickened, about 10 minutes. Add the bell pepper and simmer for another minute. Add the vinegar. Season to taste with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and finish with parsley.
• Keep warm until ready to serve or let cool, cover, and refrigerate. Store this in an airtight container in your fridge for 4 to 5 days or in your freezer for up to 2 months.

Steps:

• Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
• Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.

Steps:

• Cut the tomatoes in half crosswise.
• Season with salt and pepper.
• Peel and crush the garlic.
• Heat the oil in a small frying pan over medium heat.
• Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
• Pour garlic and oil into a heatproof bowl.
• Set up the grill and preheat to high.
• When grill is ready, brush some oil on the grill grate.
• Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
• Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
• Turn the tomatoes with tongs so they sit with the cut side facing up.
• Spoon the fried garlic into the tomatoes.
• Grill until the bottoms are nicely browned (3-5 minutes).
• Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
• Serve immediately.