Oven-Roasted Tomato Sauce Over Polenta Recipe

Name: Oven-Roasted Tomato Sauce Over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil for brushing pans; 1 head garlic; 4 pounds vine-ripened red tomatoes (about 10); 1 tablespoon fresh rosemary leaves; 1 tablespoon fresh thyme leaves; 3 tablespoons fresh orange juice; Recipe courtesy Dr. Paul Pechman; 2 1/2 cups water; 3/4 cup polenta (yellow cornmeal); 1/2 teaspoon salt; 1 tablespoon butter (optional)

Servings: persons

Olive oil for brushing pans
1 head garlic
4 pounds vine-ripened red tomatoes (about 10)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
3 tablespoons fresh orange juice
Recipe courtesy Dr. Paul Pechman
2 1/2 cups water
3/4 cup polenta (yellow cornmeal)
1/2 teaspoon salt
1 tablespoon butter (optional)

1
Preheat oven to 450 degrees F. and lightly brush 2 shallow baking pans with oil.
2
Separate garlic heads into cloves, discarding loose papery outer skin, but keeping skins on cloves intact, and wrap in foil.
3
Seal tightly.
4
Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans.
5
Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
6
Put foil wrapped garlic in one of the pans with tomatoes.
7
Roast garlic and tomatoes in upper and lower thirds of oven, switching positions of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are lightly charred.
8
Unwrap garlic and cool slightly.
9
Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with a small disk into a bowl.
10
Finely chop remaining rosemary and thyme and stir into sauce with orange juice.
11
Season with salt and pepper.
12
In a 2-quart saucepan, stir together water, cornmeal and salt until there are no lumps.
13
Bring to a boil over medium high heat, stirring frequently.
14
Reduce heat to simmer; cook stirring constantly, until polenta leaves a clean path when you scrape the bottom of the pan (and your arms feel like they're falling off), about 20 to 30 minutes.
15
Add the butter, if desired, and stir until melted.
16
Place in a lightly oiled loaf pan and cool thoroughly.
17
Slice and top with tomato sauce to serve.

419

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.

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: Olive oil for brushing pans, 1 head garlic, 4 pounds vine-ripened red tomatoes (about 10), 1 tablespoon fresh rosemary leaves, and more.

Yes, Oven-Roasted Tomato Sauce Over Polenta 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!

Oven-Roasted Tomato Sauce Over Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions