TOMATO SAUCE, fresh roasted cherry tomatoes
All summer long we do a whole roasted cherry tomato sauce to use on anything! It is quick and easy and the roasting intensifies the flavors. This time we are blending the tomatoes into a quick smooth and strained sauce. This picture shows the roasted tomato sauce made into puttanesca sauce over spaghettini.
4 pints of cherry tomatoes, assorted varieties if possible
- EVOO to coat
- salt pepper and coriander, to your taste
- 1/4 cup aged balsamic, optional
- 8 basil leaves, chiffonade, optional
Preheat oven to 400ºF. Lightly toss washed tomatoes in the EVOO to coat lightly. Place on shallow pan. Season lightly with SPC. Put into oven for 20-30 minutes or until skins blister and brown. Remove from oven to bowl. Place through food mill to remove seeds and skins–pressing all the liquid out. If still lumpy, with stick blender, puree tomatoes to a smooth sauce. Add vinegar and basil to strained tomatoes and stir to combine. Taste and adjust seasonings. Bring back to serving temperature and serve immediately. (Note-may also be served cold)