Roast Plum Tomato Sauce
- 1 head garlic
- 6 pounds Plum tomatoes, halved
- Several sprigs fresh thyme
- Several sprigs fresh oregano
- Sea Salt
- Freshly ground black pepper
- 1/2 cup olive oil
Heat oven to 325. Wrap garlic in foil. Arrange tomatoes, cut side up on a parchment lined baking sheet. Sprinkle with thyme and oregano. Season with salt and pepper. Drizzle with 2 tablespoons olive oil. Place foil wrapped garlic in one corner of baking sheet and place in the oven. Roast about 2 hours. Remove from oven and transfer tomatoes to a large mixing bowl. Unwrap garlic and carefully squeeze out garlic from each roasted clove. Add garlic tomatoes along with remaining olive oil. Puree tomatoes in a food processor or use a hand blender if you have one (tomato sauce alone is a great reason to purchase one of these contraptions). Adjust seasoning with salt and pepper. Use sauce immediately or refrigerate/freeze until needed.
Hand forged metal spoon/bowl from Henry Street Studio