Photo by Tomatoes in roasting pan w/iPhone
Loosely adapted from something i saw in a Michael Chiarello book, this is my go to for pizza sauce.
Ingredients
- 5 lbs roma tomatoes, halved end to end
- olive oil
- Full bulb of garlic, sliced across the top
- salt and pepper
- sugar
- red pepper flakes
- fresh basil
- balsamic or apple cider vinegar
Directions
Heat oven to 300. In a large roasting pan, lay out all the tomatoes, some face down, some face up. Put the bulb of garlic in the middle. Splash olive oil over the tomatoes and garlic. Generously salt, pepper and sugar the tomatoes. Roast approximately 5 hours depending on water content of the tomatoes. Pull out the garlic and squeeze roasted garlic into a small bowl, reserve. Deglaze pan on burners with a little vinegar. Pour all the tomatoes, liquid and browned bits from the pan into a food processor. Add the roasted garlic. Add a healthy bunch of fresh basil and red pepper flakes to taste. Process. It's the best pizza sauce you'll ever make.
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Comments
This batch is outstanding. We were yelling and stamping our feet upon tasting it.
I wind up with, I'd say, a quart of sauce. You could probably use a very similar method to make bloody mary mix, but the flavor is quite distinct and rich. I think you'd wind up thinking you were drinking a pizza flavored vodka drink.
Wow. About how much sauce do you get? And do you think you could you use a similar method to make bloody mary mix?