Tuscan Roasted Garlic Tomato Sauce | Recipeish | Gustus Vitae
Yield: 2 Mason jars.
Time Estimate: 50 minutes, including 45 unattended.
Storage Notes: Can be kept sealed and refrigerated for up to 5 days, or frozen for up to 3 months.
Difficulty: Easy.
This is our favorite way to make deeply flavorful red sauce, and it couldn't be simpler. While it may seem like a lot of garlic, roasting it in olive oil tempers it, while adding smokey layers of savory richness. Try this sauce with pastas, as a base for soups, or simply spread on crusty bread with a leaf of basil as simple yet delicious appetizer or snack.
Ingredients
- 4-5 Large fresh Roma tomatoes
- 2 Punnets cherry tomatoes (around 3 Cups)
- 4 Large garlic bulbs
- 8 Tbs extra virgin olive oil
- 1 Tin Tuscan Lemon Rosemary Seasoning & Rub
- A small dash of dry red wine
- Preheat your oven to 400F.
- Rinse tomatoes in a colander, and leave to air dry while the oven is warming up.
- Slice off the tops and bottoms of the garlic bulbs, discarding any excess dry peels that fall off in the process.
- Cut cherry tomatoes in half and Romas into 4ths, core and all, and add to a large large bowl.
- Pour over 6 Tbs extra virgin olive oil and the whole tin of Tuscan Lemon Rosemary Seasoning, and use your hands or a large wooden spoon to mix.
- Transfer to large ceramic baking dish, like this handsome one from Emile Henry, and wedge garlic bulbs in each corner.
- Drizzle over remaining olive oil, and pop in the oven to roast, uncovered, for 35 minutes. Check that tomatoes are just starting to show splotches of burn marks, cooking for another 5-8 minutes as needed.
- Remove from oven and allow to cool for 10 minutes.
- Transfer the tomatoes back to mixing bowl, and squeeze the roasted garlic cloves out with you fingers, discarding the husks and any peels.
- Add a dash of wine to the baking dish, scrape up any fond you can, and spoon into the mixing bowl.
- Use an immersion blender to pulse the mix into your desired consistency, adding more Tuscan Lemon Rosemary Seasoning to taste.
- Funnel into two mason jars, label with the date, and seal finger tight.
- If you're planning on freezing one (or both for later), make sure to leave about 1" of headroom in the mason jar, and cool fully in the fridge overnight before transferring to the freezer.
- This sauce is perfect for pasta, as a base for soups or stews, or even just spread on toasted slices of rustic bread with a chiffonade of basil and final dusting of Tuscan Lemon Rosemary Seasoning.
If you'd like to check out this handsome baking dish, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.