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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Roasted Tomato Sauce
Yield; 1 quart
10 Roma Tomatoes, halved or quartered
1 small Onion, quartered
1/4 cup Fresh Fennel, sliced
6 Garlic Cloves
1/4 cup White Wine
2 Tbsp. Fresh Basil, chiffanade
1 Tbsp. Fresh Oregano, chopped
Olive Oil as needed
Salt and Pepper to taste
Preheat oven to 400º. Place the vegetables in a
bowl and coat with oil. Place on a sheet tray and put into the oven.
Roast until the vegetables are soft and caramelized. Remove from the
oven and let cool. Put into a food processor and puree. Put the puree
into a pot with the other ingredients and simmer for 30–45
minutes. Remove from the heat and refrigerate or use.
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