Baked Rutabaga With "Red-Eye" Tomato Sauce Recipe

Name: Baked Rutabaga With "Red-Eye" Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons fresh thyme leaves, divided; 2 teaspoons coarsely ground coffee beans; 1 1/2 teaspoons sugar; 1 teaspoon kosher salt, divided; 5/8 teaspoon freshly ground black pepper, divided; 1/2 teaspoon garlic powder; 4 plum tomatoes, halved lengthwise; 2 tablespoons extra-virgin olive oil, divided; 1 1/2 pounds rutabaga, peeled, halved crosswise, and cut into wedges; 1/3 cup water; 1 1/2 tablespoons unsalted butter, softened

Servings: persons

1 1/2 tablespoons fresh thyme leaves, divided
2 teaspoons coarsely ground coffee beans
1 1/2 teaspoons sugar
1 teaspoon kosher salt, divided
5/8 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
4 plum tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil, divided
1 1/2 pounds rutabaga, peeled, halved crosswise, and cut into wedges
1/3 cup water
1 1/2 tablespoons unsalted butter, softened

1
Preheat oven to 350u00b0.
2
Combine 1 tablespoon thyme, coffee beans, sugar, 1/4 teaspoon salt, 1/2 teaspoon pepper, and garlic powder in a bowl. Place tomatoes and 1 tablespoon oil in a bowl; toss to coat. Sprinkle coffee mixture over tomatoes; toss to coat. Arrange tomatoes, cut side up, on a rack placed inside a jelly-roll pan. Bake at 350u00b0 for 1 hour and 20 minutes or until skins begin to pull away from sides of tomatoes. Remove from oven; cool slightly. Peel tomatoes; discard peels. Place tomatoes in a food processor; pulse 5 times or until chopped. Add 1 to 2 tablespoons water to loosen to saucy consistency.
3
Combine rutabaga and 1/3 cup water in a 13 x 9-inch glass or ceramic baking dish. Drizzle with remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cover dish with foil. Bake at 350u00b0 for 50 minutes or until tender.
4
Transfer hot rutabaga to a large bowl using a slotted spoon; add butter to bowl. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper; toss until butter melts. Add half of tomato sauce; toss to coat. Top servings with remaining sauce and remaining 1 1/2 teaspoons thyme leaves. Serve immediately.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons fresh thyme leaves, divided, 2 teaspoons coarsely ground coffee beans, 1 1/2 teaspoons sugar, 1 teaspoon kosher salt, divided, and more.

Yes, Baked Rutabaga With "Red-Eye" Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rutabaga With "Red-Eye" Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions