Roasted Tomato Sauce

If you are up to your ears in fresh tomatoes from the garden, wanting to do something beyond canning or pickling, I would suggest making a nice roasted tomato sauce. Freezes beautifully and pairs well w/everything from pizza to pasta.

We found ourselves with gobs of homegrown heirloom and plum tomatoes that I used in this recipe.

Fresh Roasted Tomato Sauce-

2-4 lbs fresh tomatoes cut in half

Garlic Oil

Large pinch kosher/sea salt

1+ tbsp chopped fresh savory and oregano

3 tbsp double concentrated tomato paste

Heat oven to 375 degrees. Spray large sheet pan w/non-stick spray on which you will place the tomatoes on, toss with garlic oil (approx 2 tbsp) and sprinkle w/fresh herbs. Roast for 45 minutes to an hour. Should be starting to slightly caramelize.

Puree roasted tomatoes in blender (for best texture). I also like to pluck the skins off, if possible. Pour tomato puree into a pot lightly coated w/garlic oil, add tomato paste, combine thoroughly and bring to a boil for a few minutes.

I recommend letting it set up overnite in the fridge in order to develop the best flavor for the dish you want to use it in.

This week I picked up some spinach and ricotta ravioli from Trader Joes that I served this sauce over after heating it back up and adding a bit of fresh chopped basil. Delicious!