Fresh Tomato Sauce

Omg yessssss. My first solid crack at homemade, oven roasted, tomato sauce from scratch, and it was a true success! I have seen lots of recipes online for slow roasted tomatoes sauces. I personally do not have time for that. I put together this excellent version that saves time, yet has maximum flavor. It’s easy enough that a newer cook can absolutely nail it. You can freeze whatever you don’t use for future deliciousness.

Ingredients:
12 to 15 plum tomatoes, cut into quarters width wise
2 tsp kosher salt
1 tsp pepper
2 tsp dried oregano
1 Spanish onion, diced
4 cloves fresh garlic, finely chopped
Pinch dried, crushed red pepper flakes
1/2 cup packed, chopped fresh basil
1/4 cup red wine for deglazing
1/4 cup good olive oil
2 tbsp small capers (optional)

Preheat oven to 400, preferably on the roast setting. Place the chopped tomatoes, salt, pepper, olive oil, and dried oregano in a large pan. Mix well. Roast until edges start to blacken, about 35 to 40 minutes.
Meanwhile, sauté onions and the crushed red pepper flakes in a large, oiled pan for several minutes. Deglaze as needed with the red wine by the tbsp. Add the garlic and cook another several minutes, taking care not to let in burn, by deglazing. When ready, set aside.

Remove the tomatoes and allow them to give off steam, about 5 minutes. Put all ingredients in a food processor. Pulse a few times until it’s combined to desired consistency. Add more salt and pepper to taste. Serve with your favorite pasta immediately, and seriously give yourself a big, Italian hug.