Serves: Makes 3 cups
- 4 to 5 pounds ripe plum tomatoes, coarsely chopped (¼-inch pieces)
- 2 cloves garlic, finely chopped
- 1 teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 leafy stem basil, plus 2 tablespoons chopped fresh basil
Procedures:Oven-roasted tomatoes make a flavorful chunky tomato sauce for tossing with pasta, couscous, rice, or other grains. Or, try stirring it into Oven-Baked Cannellini Beans (page 61) or using it as the sauce for Sausage-Stuffed Roasted Artichokes with Tomato Sauce (page 38). Because tomatoes are acidic, be sure to use a nonreactive rimmed sheet pan. The tomato sauce can be frozen for up to 3 months.
- Preheat the oven to 400°F.
- Spread the tomatoes on a nonreactive rimmed sheet pan. Sprinkle the garlic, salt, and pepper evenly over the top. Drizzle with the oil. Add the basil.
- Roast, stirring once after 30 minutes with a spatula or flat-edged wooden spoon, for 1 to 1¼ hours, until the tomatoes are bubbly and the sauce is beginning to caramelize around the edges of the pan. Remove from the oven and stir in the chopped basil.
- Use while hot, or cool, cover, and refrigerate for up to 3 days. If the tomato skins are thick or if you prefer a smooth sauce, pass the sauce through a food mill or puree with an immersion blender.