Roasted Tomato Sauce

roasted tomato sauce

A few handfuls of sungold tomatoes from the garden. Some wrinkled romas from ?? And a few beautiful heirlooms from Eastern Washington. Anxious to eat them before they all become wrinkled?

The Leftoversist solution is almost always to turn the oven to 400 and ROAST. At least it's fall now and I might not incur the wrath of those of you in hotter climes. This sauce is delicious in any form--tossed with pasta, spread atop crostini. But you'll want to have it ready in its cute little jar for the recipe I'm posting next. Weak-in-the-knees good. And pretty darn easy if you've done your roasting homework first.

Roasted Tomato Sauce
Makes 3-4 cups. Preheat oven to 400. Buy or scrounge for about 2 pounds of tomatoes--any kind. Leave the cherry tomatoes whole, halve the romas, cut the big ones into quarters. Spread them out on a big baking sheet with 4 garlic cloves. Sprinkle a generous pinch of kosher salt, a little bit of sugar, and quite a bit of your best olive oil--about 1/3 cup. You want your tomatoes nice and oily with some to spare.
Roast for 45-60 minutes, until tomatoes are collapsing on themselves and maybe a bit charred in places. Take them out of the oven and let them cool a bit. Dump the whole mess into your food processor bowl and pulse until you've got a fairly smooth sauce--some chunks are fine. Clearly, you've got all the seeds and skins in there. I didn't bother taking any of them out. The roasting sweetens everything (seeds can be bitter when raw) and the pureeing mashes those skins right up. Spoon the sauce into a jar. Will keep in the refrigerator for 4-5 days (or until I post next).