Oven-Roasted Tomato Sauce

Filed under Sauces

Recipe courtesy Emeril Lagasse. Makes about 4 cups. Great on pasta and pizza and as a dipping sauce. For a less rustic sauce, puree completely and strain. Keeps up to 4 days refrigerated in a nonreactive airtight container.

Ingredients

3 lb Tomato, Romanita, cored (or a mix of Roma and grape tomatoes, or another sweet tomato such as Amorosa)
1/2 cup Olive oil, extra-virgin
12 clove Garlic, peeled
2 tbsp Oregano, fresh leaves
2 tsp Kosher salt
1 tsp Black pepper, freshly ground

Directions

Preheat the oven to 400 degrees F.
Combine everything in a large (14-inch) ovenproof frying pan and roast until the tomatoes begin to caramelize, about 30 minutes.
Stir well and roast until further caramelized and much of the liquid has evaporated, about 30 minutes longer.
Cool slightly and coarsely puree in a blender, in batches if necessary. Thin with a bit of water or chicken broth if too thick.