Follow our instructions for best results!
Wash the tomatoes and cut steam side off. Place tomatoes on sheet pan, steam-cut side down. Cut an 'x' on bottom-side now facing up of larger tomatoes.
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Pour oil over tomatoes and season with salt. Place whole garlic randomly on sheet pan Roast tomatoes for 45 minutes.
2
Remove from oven and place on a cooling rack. Let it sit for 10 minutes so the tomatoes will eliminate the excess water.
3
Using a large spatula, pick up each tomato and transfer to a high speed blander, leaving most of the liquid behind.
4
Add fresh herbs, dried oregano and the roasted garlic into the blender and pulse for a few seconds.
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When done pulsing all the tomato, sift half the batch through a strainer with larger roles or a colander. The key is to eliminate some of the seeds and keep most of the tomato chunks.
6
Transfer sauce to jars and refrigerate for up to two weeks or freeze for up to 6 months.
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