Ah the sweet tastes of summer. The veggie and fruit harvest is at its peak, so let’s make the most of it, shall we? This recipe is easy and pretty fast, but soooo full of flavour. A tip if you have big tomatoes i to cut them in half before roasting them. I like to keep the skin on, but feel free to peel em of if you are picky.
Roasted Summer Tomato Sauce
Makes 2 servings, around 35-40 min
- 3 tablespoons olive oil
- 3– 4 cloves garlic, rough chopped
- 1 shallot or small yellow onion, diced
- 3 lbs (1 kg) ripe (med-small) tomatoes
- 1 tablespoon oregano, mejram or Italian seasoning)
- 1–2 tablespoons fresh basil, torn or chopped
- 1 ½ teaspoons salt
- Pepper to taste
- ½ teaspoon sugar ( optional)
Make it like this:
- Preheat oven to 400°F (205°C)
- Drizzle a large, rimmed baking sheet (or an oven form) with olive oil. Sprinkle with garlic and shallot.
- Place the tomatoes on the sheet pan and roast 20 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.
- Let cool, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using (some are sweeter than others). Start with ½ a teaspoon. Taste, adjust.
- Enjoy with your favorite gluten free pasta or with simple roasted veggies!
