Monday, September 23, 2013

Easy Roasted Tomato Sauce - Tactical

Experiencing a tomato surplus?  Looking for something to do with all of those bad boys that won't take up your entire day?  This one's for you.  This is more of a method than a hard and fast recipe, and yields will vary depending on what you're working with.  You can keep it pure and just use the ingredients listed below, or toss in a pepper or two to spice things up.


Tomatoes:  Any variety, whatever you need to use up!*
Whole Garlic Cloves
Basil - at least one big bunch, washed and large stems removed
S and P to taste
Grapeseed oil as needed

* If you  have a choice, go for roma/plum tomatoes.

  • Preheat oven to 450F
  • Wash tomatoes and cut them in half.  Toss with a very small amount of grapeseed oil (it's important to use a "high heat" oil - not EVOO!), and place them skin side up on a baking sheet.
  • Make a small slit in the tops of a few tomatoes, and sneak a garlic clove inside.  (Roasting mellows the garlic out, so don't be afraid to go big!)
  • Bake for 30 to 40 minutes, until the skins of the tomatoes blister.
  • When the skins are sufficiently blistery, remove your pan from the oven.  Now you have a choice of whether or not you want to remove the skins.  They'll come off very easily at this stage, just pull them off!  Or leave them on if you want a more rustic final product.  
  • Place tomatoes, garlic, and a big pinch of salt in a food processor and pulse a couple of times - I like to leave it a bit chunky.
  • Add basil to food processor and pulse a few times to mix it in.  Again, I like the leaves to remain more-or-less whole, so I don't process very much.
  • Season with salt and pepper to taste and enjoy!  

Notes:  I filled up a 15 X 21 inch sheet pan and ended up with just under two quarts of sauce.  Well covered, this should last in your fridge for up to two weeks.

No comments:

Post a Comment