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Home » Course » Condiments » Multi-Colored Tomato Sauce

January 31, 2010

Multi-Colored Tomato Sauce

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Serve this homemade Multi Colored Tomato Sauce over top pasta, mushrooms appetizer or any other Spanish or Italian dish.

Serve this homemade Multi Colored Tomato Sauce over top pasta, mushrooms appetizer or any other Spanish or Italian dish.Forgive me.  I lied.  This was supposed to be posted yesterday, as promised.  Well, I guess I didn't lie, I just didn't follow through.  Yesterday ended up busy, so busy got in the way. 🙂

This is the sauce I served with the Feta Stuffed Mushrooms.  I love tomatoes, so pairing this with the mushrooms was right up my alley.  Using multi-colored tomatoes enhanced the flavor and made for a beautiful display.  But, remember, if you don't like tomatoes, the mushrooms are just as delectable without!

The great thing about this is you can make it ahead of time and reheat on the stovetop in a few short minutes the day of your party.  Just wait to add the balsamic and basil until just before serving.

Serve this homemade Multi Colored Tomato Sauce over top pasta, mushrooms appetizer or any other Spanish or Italian dish.
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5 from 1 vote

Multi-Colored Tomato Sauce

Serve this homemade Multi Colored Tomato Sauce over top pasta, mushrooms appetizer or any other Spanish or Italian dish.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Sauce
Cuisine: Italian, Spanish
Keyword: Tomato Sauce
Servings: 8 servings
Calories: 45kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 clove garlic thinly sliced or crushed
  • 16 oz package multi-colored grape or heirloom tomatoes sliced in half or quartered depending on size (I found mine at Trader Joe's)
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon fresh basil leaves

Instructions

  • Heat olive oil in sauce pan over medium heat. Cook garlic, stirring 1-2 minutes until softened, but not burned. Add tomatoes, then cover and cook over low heat for 3-4 minutes until tomatoes soften but still hold their shape.
  • Remove pan from heat, splash with vinegar and stir in hand shredded basil leaves. Serve on top of the baked Feta Stuffed Mushrooms.

Notes

Source: Adapted from ZOMT Bakes

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
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Comments

  1. Carsten says

    February 02, 2010 at 3:40 am

    wow, great job! you cust made me hungry.

    thanks for sharing.

    carsten
    tasteandshare.com
    food & wine social network

    Reply

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