Roasted Tomato and Garlic Pizza Sauce
This sauce is musky, gentle, and robust.
- Cut the top off a head of garlic making sure the tip of each clove of garlic has been decapitated. Set the head of garlic on a piece of foil, drizzle the top with a smige of olive oil, and wrap it up tightly.
- Wash, core, and halve the tomatoes. Toss them with ½ cup olive oil, 2 teaspoons salt, and the black pepper. Divide the tomatoes between two large, sided baking sheets. Nestle the foil-wrapped head of garlic on one of the trays.
- Roast the tomatoes at 400 degrees for about an hour, rotating the trays as necessary. Some of the tomatoes will blister a bit—this is good.
- While the tomatoes are roasting, sauté the green pepper, onion, and jalapeno in 2 tablespoons olive oil until tender and translucent.
- Dump the roasted tomatoes into a large stockpot.
- Unwrap the garlic and squeeze out all the yummy mush. Add the garlic and sautéed veggies to the roasted tomatoes. Purée the mixture.
- Add the spices and sugar. Simmer the sauce to thicken, if necessary. Taste to correct seasonings.
- Ladle the sauce into pint jars, add acid, and process the jars in a hot water bath for 20 minutes at a gentle rolling boil.
via simplebites
