Roasted Tomato Sauce
INGREDIENTS
5 Vine Ripe Tomatoes
2 Bell Peppers - Stem Removed and Deseeded
1 Jalapeno- Stem Removed and Deseeded
1 Red Onion - Quartered
6 Garlic Cloves
½ Bunch Parsley Roughly Chopped
4 oz Whole Mushroom
.5 Oz of Fresh Basil
.5 Oz Of Fresh Thyme - Rough Chop
3 Tbsp Olive Oil
1 Tbsp Dry Oregano
1 Tbsp Brown Sugar
1 tsp Kosher Salt
½ Tsp Ground Black Pepper
NEXT LEVEL TIP:
if you are wanting a little extra char, roast all the vegetables directly on a grill, or us a smoker to add another depth of flavor, the heat coming directly from a flame will give a nice smokey essence to the sauce, and will caramelize the vegetables faster.
DIRECTIONS
Preheat Oven to 375 Degrees Fahrenheit.
Gently toss vegetables and smashed garlic with 2 Tbsp Olive oil, 2/3 of Fresh Thyme, 1/3 Fresh Basil, Salt, and Black Pepper. Reserving 1/3 Fresh Thyme, and 2/3 Fresh Basil.
Lay on foil lined sheet tray in a single layer, so that they are touching, but not stacked on top of each other.
Place in hot oven for 45 minutes to 1 hour, or until there is nice browning, and the tomatoes begin to break down. Stir once about half way through.
Remove Thyme stems and put roasted vegetables in a blender, add remaining ingredients and blend until desired consistency.
Salt to taste, serve immediately over your favorite dishes that call for a flavorful tomato sauce. Or Chill it and use it through out the week.
Will keep in fridge for one week.
NEXT LEVEL TIP:
Leave the both the bell peppers and the jalapeno pepper whole when roasting. Once done roasting, place all of the roasted ingredients in a bowl, and cover tightly with plastic wrap or an air tight lid and let cool. Once cooled remove the burnt skin, seeds and stems. Be sure to catch all of the juices that are inside, because as the peppers roast, the inside turns into the perfect steam chamber to develop a rich flavorful liquid. Continue with the recipe as follows!
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