Take seven on my Tasty Tomato summer cooking adventure is Grilled Tomato Sauce. Yep. You heard me. Grilled tomato sauce. It's rustic and chunky with bold flavors that are mellowed out with heavy cream. We opted to use it in a grilled vegetable lasagna (as the cookbook recommended) but it would be perfect over any sturdy pasta, such as Ziti or Penne.
Start with twelve ripe tomatoes that are cored and covered in olive oil and salt/pepper. Save the oil in the bottom of the bowl.
Grill them until the skins are charred.
They will look like this. Next comes the not so fun part...
Peeling the tomatoes...all twelve of them.
Now add the oil back into the tomatoes along with fresh chopped basil, half a cup of heavy cream, and salt/pepper to taste. Use a potato masher to break down the tomatoes and combine the ingredients. If you prefer a thinner sauce, use a food processor or blender instead.
We layered the grilled tomato sauce with grilled zucchini, onions, and eggplant along with ricotta, mozzarella, and parmesan cheese and topped it with fresh basil leaves.
Grilled Vegetable Lasagna with Grilled Tomato Sauce!