Fresh Roasted Tomato Sauce with Basil Oil
 
 
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Ingredients
For the Roasted Tomato and Garlic Sauce
  • 2 lbs cherry or Campari or other smallish tomatoes
  • 6 large garlic cloves
  • ¼ cup mild olive oil (not extra virgin), plus more for drizzling before roasting
  • ½ teaspoon sea salt, or more to taste
  • ¼ teaspoon granulated can sugar, or more to taste
For the Basil Oil
  • 1 Large bunch basil (about 4 cups basil leaves)
  • ½ cup mild olive oil (not extra virgin)
Instructions
For the Roasted Tomato and Garlic Sauce
  1. Preheat the oven to 400 degrees.
  2. Place the tomatoes (still on their stems if attached) and garlic cloves on a sheet pan and drizzle with olive oil until lightly coated.
  3. Place into the oven and roast for about 10-15 minutes until skin begins to split and burst.
  4. When cool enough to handle, pluck off tomato skins and stems and discard. Gently squeeze softened garlic from its papery skin and discard the skins.
  5. Pour tomatoes and their juice into a blender with the garlic. Add salt and sugar. Blitz until pureed. Taste and adjust seasoning to your taste with salt and sugar, if necessary.
For the Basil Oil
  1. Set a kettle of water to boil.
  2. Remove basil leaves from stems and discard stems. Place leaves in a heat proof bowl. Prepare another bowl filled with ice water.
  3. Pour boiling water over basil leaves for about 4 seconds, then drain and place basil leaves into ice water, drain.
  4. Place drained basil leaves on a double layer of paper towels, roll up and gently squeeze out remaining water.
  5. Place basil leaves in the blender with the olive oil. Blitz until smooth. Add more oil if a thinner sauce is desired. I often leave it thick then thin with olive oil as needed depending on how I am serving it.
  6. Both sauces will keep in a jar all week in the fridge.
Notes
Serving Ideas
-Use tomato sauce or blend sauces for a very fresh pasta topping.
-For a pesto sauce, place the Basil Oil in a blender again with a garlic clove and a handful of walnuts or pine nuts, adding a thin stream of additional ¼-cup olive oil, or until desired consistency. Remove to a bowl and stir in ½ cup parmesan.
-Drizzle Basil Oil over sliced raw tomatoes and mozzarella for a Caprese Salad, or over very thinly sliced zucchini.
-Serve the Roasted Tomato and Garlic Sauce as a soup with an extra drizzle of olive oil and topped with toasted baguette slices.
Recipe by FamilyandForks at https://www.familyandforks.com/fresh-roasted-tomato-sauce-basil-oil/