Simple Summer Grilled Tomato Sauce
Back to Recipes & MoreInstructions
- Preheat BBQ or grill on high heat for at least 15 minutes or until thermometer reads at least 500℉ (260℃).
- In a small bowl, mix together the olive oil, thyme, basil, garlic, and dried oregano.
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- Meanwhile, place halved tomatoes onto a baking sheet with the cut-sides facing up. Brush the tomatoes with the olive oil mixture. There should be enough oil leftover to brush the other side of the tomatoes.
- Sprinkle the tops of the tomatoes with the Redpath Simply Raw™ Turbinado Sugar, salt and pepper.
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- Once grill is preheated, oil the grill with canola oil poured on a paper towel. Use a pair of tongs to avoid burns.
- Place tomato halves, cut-side down, onto the preheated grill. Brush the skins with the same olive oil-herb mixture used on the cut sides. Close the lid and grill for about 5 minutes or until grill marks are visible on the halves. With a metal spatula, and with the help of tongs, carefully flip tomato halves over and grill for an additional 4 to 5 minutes.
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- Place grilled tomatoes back onto the baking sheet. Cool for 5 minutes.
- Place grilled tomatoes into a medium pot or bowl. Purée tomatoes with a handheld blender until desired consistency is reached. Stir in the fresh lemon juice, balsamic vinegar, and Worcestershire sauce. Toss with your favourite pasta and garnish with fresh basil leaves. Sauce can be served cold, room temperature, or hot.
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CHEF'S TIP
*Use ripe-but-firm tomatoes for grilling, as over-ripe tomatoes will become too soft to handle when grilled.
*If plum (or Roma) tomatoes are unavailable, any medium to large ripe and firm tomatoes can be used.
*This recipe can be easily done indoors on a grill pan on medium-high to high heat.
*When sprinkling the sugar, salt, and pepper over the tomato halves, it will appear that there will be too much sugar; however, wait a few seconds and the sugar will slightly dissolve. Sprinkle the remaining sugar over the dissolved parts. The addition of the sugar helps with cutting down the acidity in the final sauce and aids in the caramelization of the tomato, which in turn gives a more intense and a smokey flavor to the sauce.
