Thursday, November 09, 2006

Oven-Roasted Tomato Sauce

From Cuisine At Home

8 C roma tomatoes, quartered
1 C yellow onion, chopped
4 cloves garlic, whole
2 tsp kosher salt
1 tsp red pepper flakes
1 tsp sugar
1/2 C olive oil
1/2 C fresh basil, chiffonade

Preheat oven to 450. Combine tomatoes, garlic cloves, salt, pepper, and sugar in a large casserole dish.
Toss with olive oil and roast 35-40 minutes until tomatoes have softened. Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky. Stir in basil.

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