Roma Tomato Sauce

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*with fresh tomatoes*

Garlic

Olive Oil

Salt & Pepper

Tomato Paste

Roma Tomatoes

Oregano Rosemary Red Pepper Flakes

Onion

Score an X into the bottom of each tomato.

Peel the tomatoes.

When the skins start to wrinkle and peel, use a slotted spoon to take out the tomatoes.

Simmer the tomatoes for a minute or so in boiling water.

Peel the tomatoes and cut them in half. Scoop out the seeds and roughly chop the flesh.

Put the tomatoes into a bowl of ice water.

Heat the oil in a large skillet over medium high heat.

Make the sauce.

Sauté the onions until they start to soften, about 4 minutes.

Cook until the onions are fragrant, about 1 minute.

Stir in the tomato paste, garlic, oregano, rosemary and red pepper flakes.

Add the tomatoes, reduce the heat and simmer for 15-20 minutes until thickened.

If you want a smoother sauce, puree it in a food processor or blender.

You can use the back of a wooden spoon or potato masher to break up the tomatoes.

Roma Tomato Sauce

Tap for recipe

*with fresh tomatoes*