Roasted Tomato Pizza Sauce
Ingredients:
- 8 medium vine tomatoes
- Olive oil (for brushing)
- Salt & pepper (for seasoning the tomatoes)
- 2 Tablespoons chopped (fresh oregano (1 tsp dried))
- 1 clove garlic (minced)
- Juice of 1 lemon (about 1/4 cup)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes (if you live in SD, Filippi's red pepper flakes are the best)
Instructions:
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper or foil.
- Place the tomatoes on the baking sheet (you can leave them on the vine or take them off). Brush with olive oil and sprinkle with salt and pepper.
- Roast at 350 degrees F. for 30-40 minutes until soft, and the skins are splitting. I roasted mine for about 30 minutes and then turned on the broiler for 3 minutes to get a little charring on the outside. Just be careful if you do this because the stems will burn if you left them on (as you can see).
- For the sauce, you can remove the skins if you aren't a fan. I left them on because I wanted that roasted, charred flavour to come through in the sauce.
- Combine the roasted tomatoes and all other ingredients in a blender until smooth. I used an immersion blender in my saucepan.
- Transfer the sauce to a medium saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for about 10-30 minutes. The longer you let it simmer, the more flavour you will get. Allow sauce to cool completely before putting on pizza. The lemon juice will make it a thin sauce even when cooled so if you like a thicker sauce, you could leave out the juice entirely, boil the sauce for longer or just use a little lemon zest.