Preheat oven to 425 degrees. On a foil lined cookie sheet, place tomatoes in a single layer. Drizzle with olive oil, salt, pepper and add whatever seasonings you like. I used fresh thyme, rosemary and some dried oregano because that is what I had on hand! :) Roast for 10-14 minutes or until nice and wrinkly looking.
Place tomatoes and all those seasoning bits into a blender. Process until smooth. Add additional salt and pepper to taste.
Let cool for 15 or so minutes and then place in a mason jar. Use within a few days.
NOTE: If you like a thicker sauce, try one of the following.
- Water and cornstarch, equal parts - little bits at at time.
- Melted butter mixed with flour - called a Roux. Must cook an additional 30 minutes with this addition. May change taste of sauce.
- Heavy cream
- Italian cheese to thickness and taste preference.
No comments:
Post a Comment