Roasted Puttanesca Sauce

Written By Ryann Russ

Serves 4

  • 6 Roma tomatoes, roughly chopped

  • 6 garlic cloves, peeled

  • 4 TBS Extra Virgin Olive Oil, divided

  • 2 TBS balsamic vinegar

  • 2 TBS Haidek's Tuscan Farmhouse Blend

  • 2 TBS capers

  • 1/4 cup artichoke hearts, chopped

  • 1/2 cup kalamata olives, chopped

Preheat oven to 375°. In a large bowl, toss together tomatoes, garlic, 2 TBS EVOO and balsamic vinegar. Transfer to a baking sheet and roast, stirring every 10 minutes until tomatoes are softened, about 30 minutes. Transfer to a food processor; add remaining EVOO and process until smooth. Stir in Tuscan Farmhouse Blend, capers, artichoke hearts and olives. Serve over pasta.

Ryann Russ

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