Ingredients
- 3-4 lbs Fresh tomatoes – can be any variety, shape or color but paste/plum tomatoes perform best
- 5 Cloves of garlic – Peeled
- 2-4 tbsp Extra Virgin Olive Oil
- Fresh Thyme Sprigs – As many or as little as you like/have on hand. You can also use sage, rosemary or other woody herb of your choice.
- Kosher salt and pepper to taste
Instructions
- Preheat your oven to 350F/175C and line baking sheets or roasting pans with parchment paper. Arrange tomatoes in an even layer. Large tomatoes can be cut up into rounds or chunks. Add peeled garlic cloves to roasting pans. No need to chop them up. Place sprigs of thyme over the tomatoes evenly. No need to strip the thyme leaves. Drizzle with Extra Virgin Olive Oil and season with salt and pepper. Roast in preheated oven for 45 minutes.
- Remove from oven and let cool. Discard thyme sprigs. They did their job.
- Transfer tomatoes, garlic and all the juices to a blender and blend on Med-high until smooth.
- Optional – Sieve the mixture to remove seeds and skins
- Optional – If your sauce is too thin, transfer to a pot and cook down to desired consistency.
- Adjust seasoning and transfer to storage containers.