Roasted Tomato Sauce

1 lb tomatoes ( any kind-beefsteak, plum, heirloom are great for this sauce)

1/2 tsp coarse kosher or sea salt

Olive oil drizzle ( three second count about two tablespoons)

1 tsp dried or fresh oregano

1 tsp dried basil or fresh basil

1-3 garlic cloves

1/4 tsp ground black pepper corn

Directions

Pre-heat oven 400 degrees

Cook time: 40-50 mins ( depending on oven)

- Pre heat oven. Prep tomatoes by giving them three little slices along the top of the tomato. Remove green tops if they are on. Place them in a large cast iron or 1 1/2 -2 inch deep roasting pan lined with parchment paper. Drizzle olive oil all over the tomatoes ( you can follow the 3 second count drizzle or do more if you want). If you are using garlic cloves keep the skins on and make sure they are covered well in olive oil. Measure out the salt and then use your fingers to evenly sprinkle the salt over the tomatoes, doing the same with the dried herbs and ground black pepper. Please note-save fresh herbs for near the last 10 mins of roasting or add when it is time to blend the sauce.

-Roast the tomatoes uncovered in the oven for 35-45 mins depending on their size and your oven. Watch them. Check on them and rotate the pan for even heat distribution at the 25 min mark. Roast until them are soft and juicy. If you are using bigger tomatoes roasting time may be closer to 50 mins depending. You can add the fresh herbs for the last 10 mins of roasting. When they are done, remove from oven and let cool for 5-10 mins in the cast iron. Carefully transfer the tomatoes into a food processor or blender along with herbs. Remove the garlic shell and add the cloves to your sauce. Add in fresh herbs and another pinch of salt and black pepper if you want. Blend until smooth. Strain if you want to remove seeds or enjoy it as is. Freeze extra, use for pizza, pasta, soups, stews and more.

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Have a Beautiful New Moon xo