Roasted tomato sauce

By | July 23, 2012

I know I just made a big stink about not turning on the oven during the summer. Am I allowed to come back a day later with a recipe that requires not only turning on the oven, but turning it to a high temperature for roasting?

I make the rules, so I say…yes! Yes, I can.

The next time you go food shopping, check the price on tomatoes. And when they go on sale, buy a million, wait a few days, and then turn them into sauce. You can freeze this stuff by the cup (or two) and have a nice lil’ sauce stockpile.

Start with a baking dish full of halved tomatoes brushed with olive oil. Get some minced garlic and seasonings in there, too.

(You can use a larger dish, of course. I was working with a small pile of tomatoes.)

Once they’re done roasting, they should look like this:

It’s 1-2-3 from here. Let them cool to the touch, pinch off the skins, and blend the flesh in a food processor with a couple pinches of oregano.

That’s really all there is to it. Roasting brings out such great flavor in the tomatoes that too many other ingredients would be superfluous.

I know I don’t have to tell you what to do with your fresh tomato sauce. But come back tomorrow anyway to see what I’m doing with mine. There will be crust. There will be sauce. There will be cheese.

And it is not to be missed.


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