Roasted Tomato Sauce

Roasting the tomatoes gives their flavor extra depth. You can use the sauce for pizza, with slices of fresh mozzarella, fresh basil leaves, and roasted eggplant as three delicious options for toppings.
MAKES ABOUT 2 1/2 CUPS

April 2009

INGREDIENTS

  • Nonstick vegetable oil spray
  • 2 pounds plum tomatoes, cored, halved lengthwise
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon coarse kosher salt
  • 1 tablespoon fresh oregano leaves
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste

PREPARATION

  • Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
  • Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.