-A selection of tomatoes. 10-20 depending on the size
-1 Full Garlic Head
I have never been crazy about jarred or canned tomato sauce for my pastas so finding a fresh version was something I wanted to do for a while. It all started when I moved to Vancouver for a few months and lived with my sister April. Her friend Jen had a garden nearby with an endless supply of tomatoes for friends. At the end of the season instead of wasting all the unripened tomatoes they would pick them and ripen them by leaving them in newspaper in their kitchen. Once ripe they would make large batches of tomato sauce. April did the same as what else do you do with 50 tomatoes?
You can use whatever tomatoes you want for this recipe. The best ones that I have found are heirloom once they are super dark red and roma as well. Basically when you go shopping for them pick whichever tomatoes are the most red and ripe from your local grocery store or market.
1. Preheat your over to 350.
2. CHOP! Cut up your tomatoes in quarters and halves. Place into a casserole oven dish.
3. PEEL! Peel the whole head of garlic. I usually just smash each clove with the side of my knife (Be careful!) and then coarsely chop them and place in the casserole dish.
4. TEAR! Break up the fresh basil with your hands. Just tear the leaves into smaller pieces and place into the casserole dish.
5. SEASON! Drizzle the dish with a good helping of olive oil and sprinkle with 1 tablespoon of freshly cracked pepper and 1 tablespoon of coarse salt.
6. MIX! Use your hands to mix the whole mixture together.
7. ROAST! Roast in oven for a good hour and a half. Keep checking on it every 15-20 minutes and give it a mix. You will want to keep a good eye on the mixture as depending on which tomatoes you go with the recipe will cook longer than others. You want the juices from the tomatoes to be almost gone. Once this happens your sauce is done.
8. Let the sauce cool and as my sister April says, at this point what you add to your sauce is up to you. I like to blend mine and add chillies, anchovy paste and some more fresh herbs. It is best to add these things as much or as little as you want. I don't have exact measurements as to how much I use. I just taste till I am happy with it. I have also tried blending only half of the sauce and then mixing the blended half with the roasted half and that tastes pretty great too. The blended version is perfect for making home made pizza. Careful when blending if the mixture is still kinda hot.
**A couple notes, my sauce is always a orange color when done not red but it depends which tomatoes you use and also the sauce gets even more intense flavours when you put it in the fridge overnight to use the next day.
Enjoy our recipe!
Sofia & April. The Larocque Sisters.