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roasted tomato sauce (no dishes)

roasted tomato sauce
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Ingredients

  • 2 lb [905g] tomatoes*
  • 1 Tbsp extra virgin olive oil
  • garlic powder (or fresh garlic**)
  • salt
  • basil (fresh or dried—both optional)

Instructions

  1. Preheat the oven to 350°F [180°C]. Line a sheet pan with foil and then parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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)

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Find it online: https://cardamomandtea.com/26149/roasted-tomato-sauce/