Servings: 18

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Tomato-Scented Sunchokes® with Rosemary and Parmesan


4 tablespoons butter or margarine
1 1/3 cup finely chopped onion
1 1/3 cup finely chopped celery
12 tomatoes, cut into chunks
3/4 cup chopped parsley
1 cup water
2  6-ounce cans tomato paste
1/2 cup chopped Fresh Oregano, or 1 teaspoon dried oregano
2 tablespoons chopped Fresh Rosemary, or 1/2 teaspoon dried rosemary
Salt and pepper, to taste
3 pounds Sunchokes®, peeled, if desired, and thinly sliced
1 cup lemon juice
2 cups grated Parmesan or Romano cheese
18 ounces sliced part-skim mozzarella cheese
1/4 cup finely snipped parsley for garnish


In medium skillet, melt butter. Cook onion and celery until tender. Stir in tomatoes, chopped parsley, water, tomato paste, oregano, rosemary, salt, and pepper. Bring to a boil. Reduce heat to low and simmer 10 minutes.

In saucepan, combine Sunchokes with water to cover and lemon juice. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes. Drain.

Preheat oven to 375 degrees.

Spoon 3 cups tomato sauce over bottom of lightly oiled, large, rectangular, baking pan. Top with even layer of Sunchokes. Sprinkle with grated cheese. Top with remaining tomato sauce, spreading to cover Sunchokes.

Arrange mozzarella cheese over sauce. Cover and bake 20 to 25 minutes or until hot and bubbly. Sprinkle with snipped parsley.

To serve, cut into squares.

Analyzed to serve 18. Calories 240, Total Fat 11g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 30mg, Sodium 350mg, Total Carbohydrate 23g, Dietary Fiber 3g, Sugars 13g, Protein 14g, Vitamin A 30%, Vitamin C 40%, Calcium 35%, Iron 20%, Potassium 810mg