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This recipe was created in a pinch - I was making roasted corn, the corn was already underway. I had planned to serve it with a avocado aioli, but the temperature in my fridge was cranked up to insane and my avocado was frozen - no good. So I had to toss out my avocado aioli idea and make do with the contents of my fridge. I am glad my avocado did not work out because I created a roasted tomato crema that I make a point to pair with everything I make these days - fish, veg, pasta - you name it, I have paired it with this sauce and its come out great all the time.

Speaking of great - here are the post, videos and such that had me clicking away.

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What you need:

  • 1 cup grape tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon Oregano
  • Salt
  • 1/3 cup sirachi sauce
  • 1/3 cup heavy cream
  • 2 cloves garlic
  • 1 dried chipotle pepper
  • 1/4 teaspoon brown sugar

How To:

In a bowl, combine tomatoes, oregano, olive oil and a pinch of salt, toss together. Then transfer to a baking tray and bake for 15 minutes at 350 degrees

Once the tomatoes are roasted, take out and let it cool for a few minutes. Put roasted tomatoes in a food process or blender (save the juice in the baking tray). Add garlic and puree. Then add sirachi sauce, cream and chipotle pepper and puree till you have a smooth consistency.

In a sauce pan, combine juice from roasted tomatoes with the puree, add brown sugar and pinch of salt (if needed). Bring to a light boil on medium heat. Take off heat and serve.

Makes 1 cup / 25 minutes