This is The Holy Grail of pasta and pizza sauce. Create this divine dining basic during harvest season, freeze it, enjoy, and share the addiction. Could anything be simpler? Buy bushels of Roma tomatoes from a reliable local farmer. Wash and dry them meticulously. Spread them out on towels or sheets to ripen. Wait until absolute peak ripeness to save them!
Cut the tomatoes in half longways. Decapitate garlic heads and remove excess paper. Place on roasting tray and drizzle everything with olive oil, salt and pepper. Roast at 400° if small, 425° if large, 40-45 minutes until obviously perfect.
Squeeze garlic cloves from heads. Discard all garlic head paper and head material.
Let cool overnight in a bowl in the fridge, then freeze in Ziplock bags. Excess liquid can be frozen separately in jars for soup or other uses.
When you defrost to use, let the freezer bag sit in a bowl overnight in the fridge. Drain excess water when defrosted. Whiirr up in blender and you have instant sauce.
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