RoastedTomato Sauce

Ingredients

• 8 tomatoes

• 1 head of garlic

• 1 large yellow onion

• salt

• pepper

• fresh basil

• fresh oregano

Preheat oven to 305F, line a baking tray with parchment paper.

Peel and crush the garlic cloves with the side of a knife; peel and quarter the onion. Remove the tops of the tomato, but leave whole otherwise ( unless using Roma tomatoes). Either lightly toss everything in olive oil or spray it with olive oil cooking spray and lightly sprinkle with salt and pepper.

Place the baking sheet in the oven and bake for about 1 and a half to 2 hours until the skin is easy to pull from the tomatoes and the onions are mostly cooked.

Remove the skin from the tomatoes and place the skinless tomatoes, along with the onion, garlic, and any juices that accumulated on the baking sheet, into a pot on the stove. Add the fresh basil and oregano, and cook over low to medium heat for 1 to 2 hours, occasionally stirring until the onions are transparent. Then, blend the sauce with either an immersion blender or an actual blender, season to taste, and then it's ready to be used. Or it can be stored in the fridge for up to a week. It may also be canned at this point.

Notes

Another way to remove tomato skins for a sauce is to boil them in hot water for a few minutes until the skin blisters, then cool in cold water and remove the skin. We remove the skin before adding the tomatoes to a pasta sauce because otherwise, it makes for an unpleasant mouth feel.