Roasted Tomato Pasta Sauce
Source: Bill Crepps, Everything Under the Sun
Recipe Type: Appetizers and Sides | Seasons: Summer
Makes 4 cups
INGREDIENTS
1 tablespoon olive oil
2 pounds Juliet or other sauce tomatoes, halved
Salt and pepper to taste
1 onion, diced
3 cloves garlic, crushed
Optional for seasoning:
Chopped fresh basil
Chopped fresh parsley
Lemon juice
Oregano
PREPARATION
Preheat oven to 375°F. Arrange tomato halves skin-down on a baking tray and drizzle with olive oil, seasoning with salt and pepper. Roast the tomatoes until they are lightly browned on top and have begun to give up their juices, around 30 to 45 minutes. Allow tomatoes to cool. Heat a small pan, add olive oil, and sauté onions and garlic together until fragrant. Combine onions, garlic, and cooled tomatoes in a blender and purée. Season to taste with salt, pepper, and additional olive oil. If you wish to add basil, parsley, lemon juice, or oregano, add them at this point.
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