Roasted Tomato Chimichurri Sauce
Whether you are cooking steak, chops, chicken or fish. All will pair perfectly with this roasted tomato chimichurri sauce.
I have to blame my oldest daughter for the inspiration for this sauce. I usually paired my grilled items with your typical rub, reduction or bottled condiment. Then this past Father’s Day my oldest daughter decided she was going to cook dinner for me. Let me tell you, it was wonderful. She made pies, scalloped potatoes, salad and grilled steaks. What she did different for me was make a tradition Argentinean chimichurri sauce for the steak. I was blown away. It was tangy and herby and just exploded with flavor. Perfect for the grilled ribeye steaks.
This new revelation in steak eating set my mind racing. How can I make a similar sauce, but with a bit more body. I might even want to add a bit of spice here or there. With this chimichurri sauce recipe I kept the basic premise of the sauce, but added roasted roma tomatoes for some added body and sweetness. I also chose the addition of tomato because if I wanted to add a roasted chili for some heat, the tomato would balance out the flavor.
Roasted Tomato Chimichurri Sauce Recipe
The first step is to find some nice, ripe and flavorful tomatoes. I chose roma because they are not overly seeded, have a good tomato flavor and are readily available. Parsley is another essential ingredient so it makes sense to use flat leaf Italian parsley. To me it just tastes better than the curly stuff. The other ingredients you will need are fresh garlic, white wine vinegar, salt, paprika, red pepper flakes and olive oil. You should have those other ones laying around your pantry.
Start by slicing the roma tomatoes approximately a half inch thick. Toss in a bowl with the garlic, 1 Tbsp of olive oil and season with some salt and pepper. Place tomato slices in a pan, spread out evenly, leaving the garlic tucked into a few slices. Pop the tray into a preheated 425°. After about 10-12 minutes take the garlic out as it should have roasted to a light brown. Roast the tomatoes for another 15 minutes or so.
They should be cooked, slightly shriveled and starting to blister dark brown. This is helping to caramelize the sugar in the tomatoes to add that nice bit of sweetness. Once the tomatoes have cooked, remove them from the oven and allow to cool a bit.
Place the cooled tomatoes in a food processor with the parsley, white wine vinegar, garlic, spices and olive oil. Pulse until the sauce is nice and smooth. If you want your sauce to be less thick, add more oil or a touch of water.
- 4 each roma tomatoes
- 3 each garlic cloves
- 1 Tbsp olive oil
- 1 Tbsp white wine vin
- 1 cup parley
- 1/3 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
Slice the roma tomatoes a 1/2 inch thick. Toss with garlic, 1 Tbsp olive oil and season with salt and pepper.
Spread tomatoes and garlic in pan and place in preheated 425° for 10 minutes. Remove garlic.
Allow tomatoes to roast another 15 minutes until cooked, slightly dry and blistered. Remove from oven and allow to cool slightly.
Add roasted tomatoes to food processor along with roasted garlic, parsley, white wine vinegar, olive oil, salt, paprika and red pepper flakes.
Top on you favorite grilled meat or veggies.
If you want it a bit spicy, roast a jalapeno or serano chili. Just peel the chili after it has roasted.