Saturday, September 17, 2011

Roasted tomato sauce

3-4 pounds ripe tomatoes, ideally plum, stems removed.
1 medium onion, halved and sliced
2-3 cloves ofgarlic, smashed and peeled
 A large pinch of dried herb, crumbled (marjoram, thyme, basil or oregano) or 1 teaspoon chopped fresh (optional)  I just use basil.
1/4 cup olive oil
1 tsp salt
1 tsp sugar
Freshly ground black pepper

Heat the oven to 375. Slice the tomatoes in half lengthwise, then arrange them cut-side down, in one layer on a large, rimmed baking sheet (mine is 12-by 17-inches), lined with parchment paper, ifyou like, for easier clean-up. Arrange the onions, garlic and herbs over the top, then drizzle the whole thing evenly with olive oil and sprinkle with salt, sugar, and pepper. Bake for an 1 - 1 1/2 hours (or so), until the tomatoes are browning in spots and have ful1y collapsed. Around an hour in, the tomatdes will be sitting in a flood of juice in their pans, and then this juice will reduce as they cook further.

After cooking, put everything in the blender.  Salt and add more salt or sugar as needed.  Allow it to cool and

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