One of the great joys of summer is fresh tomato grown in your own garden or locally grown. This season has created a windfall of tomatoes and now the question is what to do with them all. This recipe for roasted tomato sauce is simple, can be frozen, and can be used in many types of dishes from chicken, beef and seafood. Of course it is fabulous over pasta or when left a bit more chunky can be used as a bruschetta topping. Sprinkle with a bit of Parmesan cheese or mozzarella and it will bring a wonderful touch to your lunch or dinner.
2 lbs of fresh tomatoes
3 or 4 cloves of garlic
1 tablespoon Fresh oregano
1 tablespoon Fresh basil
Kosher salt and pepper
Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray (I like to cover my pan with aluminum foil for easier clean up). Place tomatoes, cut side up, on the sheet. Sprinkle the tomatoes with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano and basil. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
Puree tomatoes in blender until smooth. Now add 2 tablespoons oil in large skillet over medium-high heat. Add garlic and cook for about 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often for about 3 minutes.