This sauce goes with almost any topping. Three to try: slices of fresh mozzarella, fresh basil leaves, and roasted eggplant. This recipe originally accompanied the <epi:recipelink id="352109">Overnight Pizza Dough recipe</epi:recipelink>
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
Step 2
Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.
