Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 4- 6 cloves garlic, rough chopped
  • 1 shallot, diced
  • 3 lbs ripe (med-large) tomatoes, cored and cut in half ( for small tomatoes, see notes)
  • —-
  • 1 tablespoons fresh oregano ( or 1 teaspoon dried, or use Italian seasoning)
  • 1-2 tablespoon fresh basil, torn or chopped
  • 1 ½ teaspoons salt ( or salt to taste)
  • pepper to taste
  • ½ teaspoon sugar ( optional)

Instruction

  • Pre-heat ove to 400 F
  • Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
  • Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.
  • Let cool, pull off the skins, 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.
  • To use right away, reheat in a pan or pot. Or refrigerate for  up to 5 days, or freeze.
  • If freezing in a mason jar, make sure jar and lid are clean and sterile. Let sauce come to room temperature. Fill jars leaving 2 inches headroom at the top of the jar, to prevent jar from breaking-  because sauce will expand as it freezes.
  • Thaw in the fridge for 24-48 hours.