A delicious recipe for a bruschetta topping that I knew would be great tossed with zucchini pasta. But, trust me, it was awesome on top of toasted bread as well. The oven will fill your house with the scent of rosemary, and that will last much longer than the food itself.
Total Time
2hr 20min
5.0
1 Rating
Author: Jenessa's Dinners
Servings:
2
Ingredients
•
2
cans
(29 oz)
Stewed Tomatoes
•
1/2
Red Onion
•
6
cloves
Garlic
•
5
sprigs
Fresh Rosemary
•
3
Tbsp
Extra-Virgin Olive Oil
•
3
Zucchini
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Cut the Stewed Tomatoes (2 cans) into wedges lengthwise.
2.
Thinly slice the Red Onion (1/2). Roughly chop the Garlic (6 cloves).
3.
Preheat the oven to 300 degrees F (150 degrees C).
4.
Mix red onion, garlic, stewed tomato and Fresh Rosemary (5 sprigs) together in a bowl. Dry the mixture by squeezing and pouring off any extra liquid.
5.
Then add the Extra-Virgin Olive Oil (3 Tbsp), Salt (to taste) and Ground Black Pepper (to taste).
6.
Spread the mixture in a single layer in a baking dish, and bake for 2 hours.
7.
Julienne long strips of Zucchini (3) while the tomatoes bake.
8.
Toss the zucchini in the pan with the tomatoes when they are done, and serve!
Author's Notes
Serves 2-3.
Nutrition Per Serving
CALORIES
470
FAT
23.3 g
PROTEIN
12.0 g
CARBS
66.5 g
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