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Oven-Roasted Tomato Sauce

Serves: Makes 3 cups

Ingredients:

  • 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.
  1. Preheat the oven to 400°F.

  2. 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.


  3. 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.


  4. 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.

by Sur La Table & Andrews McMeel Publishing

 
 
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