Roasted Tomato Sauce
|Ripe plum tomatoes||3 Pound, each cut lengthwise in half|
|Garlic||6 Clove (30 gm), unpeeled|
|Olive oil||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Grated romano cheese||2 Tablespoon|
Preheat oven to 450°F.
In 15 1/2n by 10 1/2" jelly roll pan, toss tomato halves and unpeeled garlic cloves with 1 tablespoon olive oil.
Arrange tomatoes, cut side down, in jelly roll pan.
Roast tomatoes and garlic 50 to 60 minutes, until tomatoes are well browned and garlic cloves are soft.
Let tomatoes and garlic cool in pan 20 minutes or until easy to handle.
Over medium bowl, carefully peel tomatoes.
Place tomato pulp in bowl with any juice from jelly roll pan.
Squeeze garlic from skins into same bowl.
Discard skins from tomatoes and garlic.
With spoon, crush tomatoes and garlic.
Stir in salt, pepper, and remaining 1 tablespoon olive oil.