Sauce - Roasted Tomato

By á-49077

Ingredients

• 4 1/2 lbs tomatoes
• 6 garlic cloves
• 1/4 cup olive oil
• salt, pepper
• fresh herbs - thyme, basil, parsley

Details

Adapted from olgasflavorfactory.com

Preparation

Step 1

Preheat the oven to 450 degrees Fahrenheit. Take the seeds out of all the tomatoes. Here's an tip about an easy way to seed tomatoes.

If you'd like, blanch the tomatoes in boiling water for a few seconds, then plunge them in ice water to peel off the skin. I don't bother taking the skin off, because it disintegrates after I puree the sauce at the end anyway.

Coarsely chop the tomatoes and place them on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and add the minced garlic and the thyme. Nestle the thyme in the tomatoes; it you leave them on top, the herbs will burn.

Roast the tomatoes in the oven for 45 minutes to an hour, until the tomatoes are tender and are golden and charred in spots.

Puree the tomatoes in a food processor to your desisted consistency.

Add fresh herbs and drizzle in more olive oil. Store in the refrigerator