Who doesn’t love fresh tomato sauce? It takes a bit longer than opening up a jar or a can but the results are totally worth it. It’s hard to even call the stuff out of a jar and freshly made sauce even the same thing. When the sauce is the highlight of a dish it’s especially important to get the most flavor out of the tomatoes. To get that intense flavor, I roasted the tomatoes on the broil setting until the skins were well charred. This helps to concentrate the flavor of the tomatoes. While broiling the tomatoes, I added in some garlic cloves to get that amazing roasted garlic flavor into the sauce. Remember to remove the skins before pureeing because they tend to roll up into tiny little tomato skin skewers.
The recipe makes a lot so I was able to freeze it in batches so it should last a while. It works great for pretty much any pasta recipe that requires a red sauce and it’s especially good for lasagna or eggplant parmesan since you can tailor the water content to be thicker and less watery than conventional pasta sauces.
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