Simple Roasted Tomato Sauce
Recipe GLPRb4deba218da795
A naturally gluten-free, dairy-free sauce made from slow-roasted tomatoes and garlic blended into a smooth, vibrant condiment. Low-temperature roasting for 4 hours concentrates the tomato flavor while keeping the sauce wholesome and minimally processed. Perfect for pasta, grain bowls, or as a cooking base.
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Ingredients
5 to 6 pounds medium or small fresh tomatoes, stems removed
1 medium head of garlic, cloves separated and peeled
1/3 cup extra virgin olive oil
1/2 cup fresh basil leaves, torn
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 250 degrees Fahrenheit.
Arrange the stemmed tomatoes on large rimmed baking sheets, spreading them in a single layer.
Distribute the peeled garlic cloves among the tomatoes. Drizzle the extra virgin olive oil over everything and use your fingers to toss gently, coating all tomatoes and garlic evenly.
Scatter the torn fresh basil leaves over the top, then season generously with kosher salt and freshly ground black pepper to your taste.
Place in the preheated oven and roast for 4 hours, until the tomatoes have softened significantly, begun to collapse, and their edges show signs of caramelization. Remove from the oven and allow to cool to room temperature.
Working in batches, transfer the roasted tomatoes and garlic (along with any accumulated juices) to a blender. Pulse 2 to 3 times, then blend for approximately 1 minute, or until you reach your desired consistency—from chunky to smooth.
Transfer the sauce to clean quart-sized jars for refrigeration or portion into freezer bags and freeze flat for later use. Store in the refrigerator for up to 1 week or in the freezer for up to 4 months.
