Yields approx: 1/2 gallon
Ingredients
1 tsp sugar
1 tsp salt
3.5lbs Roma tomatoes
1/2 oz basil, stem on
5 1/4 fl oz extra virgin olive oil
5 1/4 fl oz canola oil
1/4 lb peeled garlic cloves
3/4 cup peeled, course, ground tomato (canned)
1 1/4 cup heavy puree ground tomato (canned)
Preparation
- Puree garlic, basil leaves and a small portion of oil to finely chop/lightly puree.
- Wash Roma tomatoes and roast on a sheet pan at 425’ up to 50 minutes. The tomatoes should be lightly colored, skins should start to peel off and juices in pans should not brown nor dry up. Tomato liquid is worth its weight in gold. Cool tomatoes.
- Puree cooked tomatoes.
- Place oils in a medium sauce pan with pureed garlic and chopped basil. Turn heat on medium high. Stirring occasionally, slowly heat oil to infuse garlic and basil into oil, can take 10-20 minutes. Garlic should be lightly browned, and lightly frying in oil. Do not over cook the garlic as it can become bitter. Remove from heat, stir for a couple of minutes.
- Very carefully add cooked pureed tomatoes and both canned tomatoes to hot oil, garlic, and basil. Stir, return to medium heat and add salt and sugar.
- Stirring occasionally, slowly bring sauce up to a simmer to infuse flavors. Adjust salt and sugar as needed.
- Enjoy!
