9.06.2008

It's all about the sauce.

This sauce was born very quickly out of the desire to eat only what was on hand.


It turns out what was on hand was at least quality home grown ingredients. We had an abundance of tasty cherry tomatoes I used for this sauce in addition to field tomatoes and home grown oregano and basil.

Oven roasted pizzaiola sauce

2 large field tomatoes sliced
20 or more cherry tomatoes halved
half an onion sliced thin
3 garlic cloves crushed
1 small shallot diced
large handful of fresh oregano finely chopped
5 large basil leaves finely chopped
sea salt and black pepper to taste

Preheat your oven to 450 degrees. While the oven is heating lay out all of your tomatoes, onions & garlic on to a large baking sheet. Sprinkle your diced shallots and herbs on top of the tomatoes. Aggressively brush everything with plenty of olive oil. Season with sea salt & black pepper. Place the tray in the preheated oven for 30 minutes or until everything is just starting to crisp up with a nice golden brown color. The kitchen should smell amazing at this point.


Transfer all of the roasted goodies into a food mill over a large bowl and grind away. Taste what you have, it's pretty good. Super fast sauce, tons of fresh flavor with oregano breaking through screaming at you for attention. This batch was just enough for 1 pound of pasta. We had a little oven roasted crispy kale as well with this.

So good.

7 comments:

Emily said...

sounds delicious, and i have ton of tomatoes from my garden, so i'll have to try it.

Kevin said...

This is making my mouth water at 9:30 in the morning at my desk at work. Great idea!

maura. said...

Oh my gosh! I love this blog!!

copykat chef said...

Looks sooo good. I am definitely going to make it. Can't wait for your next post!!!!

joseph said...

If you like roasted sauce, try making sauce by grilling tomatoes and the like. It's incredible for grilled pizza.

Trevor said...

I love roasted sauce, I'll have to grill some up!

Sophie said...

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Thanks!