How many servings does this recipe make?

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

What ingredients do I need for Grilled Tomato Sauce ?

You need 10 ingredients. The key ingredients include: 3 pounds vine-ripened tomatoes, 1 large red bell pepper, 4 tablespoons olive oil, 2 teaspoons coarse sea salt, preferably gray salt, and more.

Is Grilled Tomato Sauce suitable as general?

Yes, Grilled Tomato Sauce falls under the General category and is a great choice for this type of meal.

How do I store leftover Grilled Tomato Sauce ?

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

Grilled Tomato Sauce Recipe

Name: Grilled Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds vine-ripened tomatoes; 1 large red bell pepper; 4 tablespoons olive oil; 2 teaspoons coarse sea salt, preferably gray salt; 1/2 teaspoon freshly ground black pepper; 1 cup minced onion; 1 tablespoon minced garlic; 1 tablespoon finely chopped fresh oregano; 2 tablespoons red wine vinegar; 2 tablespoons finely chopped fresh flat-leaf parsley

1

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.

2

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.

3

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 saute 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 saute 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.

4

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.

Grilled Tomato Sauce

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