Roasted Tomato Chimichurri Sauce
Toss the bottle and use this thick and tangy red chimichurri sauce at your next cook out. A roasted tomato twist on the Argentinean classic.
Servings 1 Cup
Ingredients
- 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
Instructions
- 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.
Notes
If you want it a bit spicy, roast a jalapeno or serano chili. Just peel the chili after it has roasted.