Roasted Roma Tomato Sauce

15 large ripe Roma tomatoes, seeded and halved

¼ cup olive oil, divided

½ medium white onion, diced

2 tablespoons chopped fresh basil leaves

½ cup water if needed

2 ½ tsp sea salt, divided

½ tsp freshly ground black pepper

Preheat the oven to 450°F. Place the tomatoes on a baking sheet and drizzle with 2 tablespoons of the olive oil. Roast for 30 minutes – a little char is good. Set aside to cool, being careful not to lose any juices when you move the pan.

Warm the remaining 2 tablespoons of olive oil in a medium pot over medium heat. Add the onion with ½ teaspoon salt and saute until soft and translucent, about 8 minutes.

Transfer the tomatoes and onion to a blender or food processor (or use an immersion blender) and pulse until smooth. Return the sauce to the saucepot and add the basil, water if needed to thin, 2 teaspoons salt, and pepper. Simmer over medium heat until the basil just wilts. Use in a recipe, store in the fridge for a week or the freezer for up to 6 months.

GF V veg DF

Yield: 4 servings