Tomato sauce. No, not the one everybody does. This is on a whole other level!
It will feel like you never tasted tomato sauce before. Epiphany.
- 3 tablespoons olive oil
- 4– 6 cloves garlic, rough chopped
- 1 shallot, diced
- 3 lbs ripe (med-large) tomatoes, cored and cut in half ( for small tomatoes, see notes)
- 1 tablespoon fresh oregano ( or 1 teaspoon dried, or use Italian seasoning)
- 1–2 tablespoon fresh basil, torn or chopped
- 1 ½ teaspoons salt ( or salt to taste)
- pepper to taste
- ½ teaspoon sugar ( optional)
Preheat oven to 200°C
Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes.
Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.
Let cool, pull off the skins (or leave them on), then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using ( some are sweeter than others). Start with ½ a teaspoon. Taste, adjust.
To use right away, reheat in a pan or pot. Or refrigerate for up to 5 days, or freeze.
If freezing in a mason jar, make sure jar and lid are clean and sterile. Let sauce come to room temperature. Fill jars leaving 2 inches headroom at the top of the jar, to prevent the jar from breaking- because the sauce will expand as it freezes.
Thaw in the fridge for 24-48 hours.
It can also be canned!
If roasting small tomatoes, feel free roast whole and blend the sauce with the skins on. They may not need as long in the oven, check after 20 minutes.
Recipe source: Feasting at home