QUICK 5-INGREDIENT TOMATO SAUCE RECIPE
Provided by charlotteh371
Number Of Ingredients 5
Steps:
- Purée tomatoes in a food processor until they're as smooth or chunky as you like. Transfer tomatoes to a large Dutch oven or other heavy pot. (Or, use an immersion blender and blend directly in pot.) Add garlic, oil, and a 5-finger pinch of salt. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-third, about 20 minutes. Stir in butter. Do Ahead: Sauce can be made 5 days ahead; cover and chill. Or let cool to room temperature and freeze up to 3 months.
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- Cut the tomatoes down the center if you prefer a more charred and rich flavor, leave them whole for a more vibrant red sauce. For smaller grape or cherry tomatoes, I suggest you leave them whole. Add the tomatoes and garlic onto two rimmed baking sheets. Drizzle the olive oil over the top and season generously with salt and pepper. Massage the tomatoes and garlic to ensure they are evenly coated. Roast in the oven for 3 hours, stopping every 30-45 minutes to give them a toss. The tomatoes are done when they start to burst and shrink in size. Remove trays from the oven and let cool.
- Peel the garlic cloves before tossing everything into a blender or food processor along with the basil. At this point, you can change it up! I usually toss in a big pinch of red pepper flakes for an arrabiatta style sauce. Pestos, also work well. For a chunkier sauce, I suggest you use to the pulse button until the sauce reaches your desired consistency. I usually just let it blend until it's smooth. Leftover sauce can be kept for 1 week in the refrigerator or frozen for up to 3 months.
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