I know I posted this picture yesterday, but I literally took it with my iPhone and did nothing to it, the deep reds are just nature, and I love that!
I really wanted to use my Nikon for these pictures, but we couldn’t find the charger for awhile, since I use Pinterest to organize all my web recipes, I just went ahead and snapped a few phone pics to attach to the recipe I used, that did not use a photo option.
This Roasted Tomato Sauce was originally from Bon Apetit, so maybe there are photos somewhere. This recipe is simple, but so good. The fire roasting adds so much flavor and a little spice. Yum! The recipe doesn’t say, but definitely roast on parchment or foil, because the tomato juice glazes onto your pan.
- Nonstick vegetable oil spray
- 2 pounds plum tomatoes, cored, halved lengthwise
- 4 tablespoons olive oil, divided
- 1/4 teaspoon coarse kosher salt
- 1 tablespoon fresh oregano leaves
- 2 garlic cloves, minced
- 1/4 cup tomato paste
Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 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, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.