Roasted tomato & basil sauce
End of the season tomatoes are my fave!! So many possibilities. But my go-to is tomato & basil sauce. My January self will be so happy when I pull a jar out of the freezer!
I like to keep the recipe simple and let those glorious tomatoes shine. Just a few basic ingredients will give you the most delicious sauce.
THE DISH:
roasted fresh tomato & basil sauce | yield: about 1 1/2 quarts
THE STUFF:
5 lbs tomatoes (any kind, any color!)
EVOO
Kosher S+P
1/2 teaspoon red pepper flakes, optional
1 bunch basil
1 yellow onion, chopped
3 cloves garlic, chopped
THE HOW-TO:
Preheat the oven to 425°F.
Cut tomatoes in half and pile them on a baking sheet. Toss with a few tablespoons of EVOO and season generously with S+P.
Turn tomatoes so they are cut side down on the baking sheet in a single layer. You may need a second baking sheet to do this. You do not want them overlapping on the sheet tray because they will steam instead of roast. Throw a couple big sprigs of basil on top and roast in the oven until tomatoes deepen in color and begin to shrivel, about 25 minutes.
In a large, heavy-bottomed pan, warm 3 tablespoons EVOO over medium-high heat. Add the onion, garlic and red pepper flakes, if using. Season with S+P and sauté until golden brown, about 6 minutes. Add the roasted tomatoes with all the pan juices and the rest of the basil and stir to combine.
Bring to a low boil and then reduce the temperature to medium-low. Season again with S+P and then let the tomatoes simmer, stirring occasionally, for about 15 minutes just to let the flavors come together.
Allow the sauce to cool and then puree, using an immersion blender, a food processor or a stand up blender. At this point you need to taste the sauce for seasoning. It will most likely need more salt and pepper so adjust according to your taste.