If you find yourself with fresh tomatoes on their last legs, avoid pitching them and instead roast and blend them into a quick sauce. While the purists may disagree, I don’t remove the skins or the seeds in this version. Whirring the roasted tomatoes in a high-speed blender yields a silky smooth sauce. Use it however you’d use canned tomato sauce.
- 8 medium tomatoes, quartered
- 3 whole garlic cloves, peeled
- 3 tablespoons olive oil
- Dried Italian herbs
Preheat oven to 400 degrees.
Toss the tomatoes and garlic in the olive oil on a large sheet pan. Season to taste with salt, pepper and dried Italian herbs.
Roast until wrinkled and fragrant, 30-40 minutes. Allow tomatoes to cool for about 15 minutes, then transfer to a high-power blender, like a Vitamix or Blendtec, and blend until completely smooth.
Refrigerate for up to 3-4 days, or freeze up to 6 months.
Makes about 3 cups.