In a small roasting pan, combine the tomatoes, extra-virgin olive oil, garlic cloves
, basil (or oregano
) leaves, salt and pepper. Roast
until the tomatoes begin to caramelize
, about 30 to 45 minutes, stirring occasionally. Remove from the oven and allow to cool to room temperature.
Once cooled, add the roasted tomatoes to the carafe
of a blender
and blend until the desired consistency is reached.
If the sauce seems too thick, add a bit of water or chicken broth
to achieve the desired consistency. Use immediately or cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
The sauce is great on pasta
as well as pizza
and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely in blender and strain
*Note: if Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes
to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.