The Best Charred Tomato Sauce
The tomatoes will burst a bit and release juices. Don't be scared.
Ingredients
- 2 lb Tomatoes
- 1, halved Onion
- 5 cloves, peeled Garlic
- 3 tbsp Olive oil
- ½ cup leaves Fresh basil
- 1 tsp kosher Salt
- 1 head Fogato roasted garlic
Steps
- Heat a cast iron pan over medium-high until it's very hot. Cut any big tomatoes in half.
- Add the tomatoes, onion and garlic. Let them char on one side; the tomatoes will burst a bit and release juice.
- Once one side is thoroughly charred, turn them so every side gets charred.
- Blend everything with olive oil, fresh basil and salt until smooth. Taste and add more salt if it needs it.
Garlic chars faster than tomatoes, so pull it once it's dark golden. Let the charred veg cool a few minutes before blending, and leave the blender lid vented so steam can escape. The sauce keeps 5 days, so make a double batch.
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