roasted tomato sauce (no dishes)
- Prep Time: 5 minutes
- Cook Time: (see recipe)
- Total Time: (see recipe)
- Yield: 1 1/4 cup tomato sauce
Ingredients
- 2 lb [905g] tomatoes*
- 1 Tbsp extra virgin olive oil
- garlic powder (or fresh garlic**)
- salt
- basil (fresh or dried—both optional)
Instructions
- Preheat the oven to 350°F [180°C]. Line a sheet pan with foil and then parchment.
- Carefully pull any vines or stems off your tomatoes, but do not hull them. Slice the tomatoes in half across their equators. Place the tomatoes so they are all cut-side up on the sheet pan.
- Drizzle with olive oil and evenly sprinkle with the garlic powder and salt (to taste). Move them so they are evenly spaced out, still cut-side-up.
- Roast for about 1 to 2 1/2 hours (longer for larger tomatoes, shorter for smaller ones). If your oven has a tight seal, open the door a few times while they cook to let the steam escape. The key is not how long they roast, but how they look: they will shrink down significantly, and they should be syrupy, not dry, and caramelized in spots around their edges.
- Once they’re done, use a fork to lift away any burnt bits of tomato goo that have caramelized around them. Discard. If you were not able to remove some bits of stem, remove them now.
- Mash them right in the pan using the back of a fork. If you notice any burnt skins that are not breaking up, simply lift them out and discard them.
- Tear fresh basil and use it to garnish the dish you’re serving this tomato sauce with, or stir dried basil into the sauce (add basil to taste).
Notes
*You can use any kind of tomato for this. The recipe gives a wide range of times (shorter for small tomatoes, longer for large ones). If you want to double the recipe, use 2 sheet pans.
** If using fresh garlic, crush with a garlic press, and top each tomato with a little bit (to taste). Slightly rub the garlic into the tomato to make sure it’s not just sitting on top (or it will burn)
Find it online: https://cardamomandtea.com/26149/roasted-tomato-sauce/