Roasted Heirloom Tomato Pizza Sauce
Type: Condiments and Spreads
Serves: Makes 5 Cups
  • 4 extra large beefsteak tomatoes, perfectly ripe
  • 1 head of garlic
  • 2 medium onions
  • A few sprigs of fresh oregano
  • A handful of fresh basil
  • Olive oil, salt, and pepper
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  2. Preaheat oven to 325 degrees C on a roast setting if you have it. Cut tomatoes in half, removing tough core and stem pieces, and place cut side up in a roasting pan. Cut the top of the garlic bulb and place cut side up in the roasting pan as well. Drizzle the tomatoes and garlic generously with olive oil and season with salt and pepper.
  3. Roast for 45 minutes or until the tomatoes and garlic are soft and becoming browned.
  4. Dice the onion and finely chop the leaves of the herbs and add to a large pot with a few tablespoons of olive oil. Cook the onions and herbs by stirring them as they cook over medium heat until the onions are translucent and starting to brown.
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  6. Add the roasted tomatoes to the pot with the onions. Squeeze the garlic out of the skin into the pot; it should come out of the cut top like toothpaste. Stir well and bring to a boil, then reduce to low and simmer until all the ingredients break part easily.
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  8. Use an immersion blender to puree the mixture. Add salt and pepper to taste.
  9. Continue to simmer if the sauce needs to reduce further. When it has reached the desired consistency, pour sauce into clean glass jars with at least ¾" of headspace to allow for the expansion that happens when freezing.
  10. Freeze sauce for up to one year in a deep freeze or 3-6 months in a standard freezer.
Recipe by Party Inspiration at