Roasted Tomato Sauce
This recipe is one of my kitchen basics, and I use this sauce for so many things. My freezer is also stocked, especially in the summer time when the local tomatoes are really at their best (sun kissed and fresh).
You may ask what is the difference between this tomato sauce and a Jules tomato sauce recipe – see recipe Jules Tomato Sauce
There is not that much difference except for this sauce with the tomatoes being oven roasted, the end result takes on a more deeper sweetness due to the roasting. This method of cooking tomatoes certainly concentrates all the natural flavours in a more intense way than the traditional stove top sauce method, and when you cook the tomato by this method there certainly is no need to add anything else other than seasoning and a few cloves of garlic.
By the way, if you do not like garlic, then omit from the recipe but for me it is one of the essential ingredients … but I think that is due to my love of mediterranean cooking.
A great sauce with simple pasta, or use as a substitute sauce for a meat free lasagne (working on the recipe!). Whatever your need I recommend this sauce as its very versatile and a great one to always have on hand as so easy to make.
Ingredients
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A heavy 2 kg ruby red tomatoes- washed and cut in half
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4-5 cloves of garlic- cut into quarters
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Extra virgin olive oil- heavy glug
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Sea salt flakes- large pinch
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Fresh coarsely ground black pepper- heavy grind all over
Instructions
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Prepare tomatoes:
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01 Wash well and remove any green stalks. Cut in half.
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Roast:
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02 Place each half in a lightly oiled roasting pan. Stack tightly together (see pic). Insert garlic slivers into the flesh of the tomatoes, season well with sea salt and black pepper and finely a heavy 'glug' of lovely olive oil.
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03 Roast in a hot oven until softened well cooked. Remove from the oven, and allow to cool in its juices etc.
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To make sauce:
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04 When the tomatoes are cool enough to handle, with a large spoon lift out and by hand remove the skin, then place into a bowl with the garlic.
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05 Finally, either using an electric blender or a machine, blend altogether to form a smooth, thick sauce. Check the seasoning and if all good, use as required.
Notes
Few tips I should share. Always try to buy the deepest red tomatoes available, for they determine the final colour. When you remove the skins after cooking, fingers are the best tool and not a problem to let the tomato juices drip into the bowl through your fingers whilst you do this plus if the tomato begins to fall apart also, do not worry. Best to remove the hard stalk end if its too tough. Finally only add the pan juices at the end after blending, often tomatoes have a naturally higher water content and the secret of this sauce is to keep it thick, so be careful at this stage and monitor how much 'juice' rises to the top. Add the garlic for a true 'Italian' taste.
