Roasted Plum Tomato Pizza Sauce
Makes 1 1/4 to 1 3/4 cups, or enough for about 3 to 4 9 inch pizzas.
- 1 Tbsp olive oil, plus 1/4 c
- 2 to 2 1/4 lb / 910 g to 1 kg plum tomatoes (see note)
- kosher salt
- sugar
- 1 1/2 tsp fresh thyme
- 1 scant Tbsp fresh oregano (torn if large)
- 1 1/2 tsp balsamic vinegar, plus more if needed
- 2 medium garlic cloves, cut crosswise into very thin slices
Note: Also sold as roma tomatoes, plum tomatoes have less seeds and pulp than a standard round tomato and are superior for processing into sauce.
Preheat the oven to 425 C. Line a large, heavy-duty rimmed baking sheet with aluminum foil and cover the foil with parchment paper. Brush the parchment with 1 Tbsp olive oil.
Halve each tomato lengthwise, and leaving in the core, scrape out the seeds and ribs (the white inside bits) with a melon baller or spoon. Put the tomato halves, cut-side up, on the parchment.
Season the cavity of each tomato half with a small pinch of salt and a big pinch of sugar. Tuck the thyme and oregano leaves into the cavities, distributing them evenly among the halves. Drizzle a few drops of vinegar inside each tomato half. (It’s easiest to put a little vinegar in a small bowl and use a small measuring spoon, like a 1/8 tsp., to distribute a few drops to each tomato). Drop a slice or two of garlic into each cavity. Drizzle the remaining olive oil in and around the tops of each tomato, distributing the oil evenly.
Roast the tomatoes until they are wrinkled and somewhat collapsed, 40 to 45 minutes. The bottoms will be lightly browned, and the tomatoes will collapse more as they cool.
Let the tomatoes cool on the baking sheet for 15 minutes or so. (Note: I skipped this step). Transfer the tomatoes (and all their juices) to the bowl of a food processor. Process, pulsing repeatedly, until a sauce forms. It will be a rough sauce but should be more smooth than chunky. It will have a rosy, almost brick-red color and be very flavorful. Taste and season the sauce with a tiny bit more salt or vinegar, if you like. (If using the sauce for pizza, don’t overseason, as the cheese and/or pepperoni on the pizza will contribute salt. If using the sauce for pasta, season a bit more boldly).
Store the sauce in a covered container in the fridge for up to 3 days and in the freezer for up to 6 weeks.
Source: Fast, Fresh, and Green