Roasted Tomato Sauce
This is a recipe I have made countless times. Especially as this glorious tomato season is nearing its end. To some of you this recipe may sound familiar as I have posted it before and I give you a friendly nudge to either finally make it or make again, and to the others not familiar - you’re welcome.
It’s not fussy, it’s super rustic and freaking delicious.
Now, there is no measuring to be had here so hold your panties. Those of you that need to stick to a written recipe, this is a perfect opportunity to get over yourself and loosen up.
YOU WITH ME, HERE WE GO.
Turn your oven on to 375. Wash and stem your tomatoes. Cherry tomatoes are my favorite for this, but I have had equal success with a bunch of heirlooms or San Marzano or Roma or a combination of any tomato I have lying around.
Dump them into a deep roasting pan, drizzle with some olive oil, sprinkle with some coarse sea salt, toss in ahead of separated (yes leave the skin on!) garlic cloves and a few leaves of fresh basil. Add a few generous pinches of raw sugar and a dash or two of red chili flakes. Or dried hot pepper if you desire.
Throw it in your preheated degree oven uncovered for about an hour or so, or until all your tomatoes are bubbly and broken down. If your sauce seems too juicy, you can (carefully!) pour everything into a pot and reduce on the stove top over a medium-high flame. You can also if you should desire a smooth sauce - remove the chili pepper (if using), the garlic cloves and basil before you blend in a high-speed blender or food processor until smooth.
That’s it. Boom. Done done done. Use immediately, store in an airtight container in the fridge for up to a week, and it freezes beautifully too.
SO, boil some pasta up, toss some of your roasted tomatoes in with your pasta, freshly grated pecorino cheese, a few chopped up basil leaves, a drizzle more of olive oil and a sprinkling of sea salt. Or use it as a pizza sauce or serve alongside some roasted vegetables or grain or meat or whatever you like. Just make it. I have a feeling it will be on your summer rotation too.
