Methods/steps
Preheat oven to 400. Cut a shallow “x” in the bottom of each tomato. Salt and place in a colander to drain for approximately 30 minutes. Arrange tomatoes and garlic cloves in a roasting pan. Drizzle with olive oil. Add oregano, basil, salt and pepper to taste. Roast until the skins are charred (approx. 45 minutes). Remove pan from oven. When cool enough to handle, peel tomatoes and puree with garlic and the pan juices in a food processor until smooth.
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Additional Tips
Tracy’s Wine Recommendation: This one actually stumped us at first. You would think tomatoes...Italian red wine...done deal. But these tomatoes were delicate, perfectly ripe and slightly sweet, so the two reds we tried were overpowering. The unexpected winner was actually a very slightly oaked chardonnay, which was in excellent balance with this yummy sauce. Try: 2006 de Wetshof Bon Vallon Chardonnay (South Africa)Â $17.99.