Roasted Tomato Sauce
- 8 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tablespoon fresh oregano leaves, chopped
- 2 cloves garlic, minced
- Salt and pepper
Special equipment: 13-by-9-inch baking dish
Preheat the oven to 400 degrees F.
Place the tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes with the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast the tomatoes until fully cooked, about 40 minutes.
Once the tomatoes are cooked, place them in a blender and process until smooth. Check for seasoning and then serve.
Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
Recipe courtesy of Marcela Valladolid
Recipe courtesy of Ted Allen