Roasted Tomato Sauce

1. 1

   Preheat oven to 450F In 15 1/2 by 10 1/2 inch jelly-roll pan, toss tomato halves and unpeeled garlic cloves with 1 tablespoon olive oil.

2. 2

   Arrange tomatoes, cut side down, in jelly-roll pan.

3. 3

   Roast tomatoes and garlic 50 to 60 minutes, until tomatoes are well browned and garlic cloves are soft.

4. 4

   Let tomatoes and garlic cool in pan 20 minutes or until easy to handle.

5. 5

   Over medium bowl, carefully peel tomatoes.

6. 6

   Place tomato pulp in bowl with any juice from jelly-roll pan.

7. 7

   Squeeze garlic from skins into same bowl.

8. 8

   Discard skins from tomatoes and garlic.

9. 9

   With spoon, crush tomatoes and garlic.

10. 10

    Stir in salt, pepper, and remaining 1 Tablespoon olive oil.

11. 11

    Serve sauce at room temperature or transfer to saucepan; heat over medium low heat until hot.

12. 12

    Serve with grated Romano cheese if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.