Easy oven roasted tomato sauce
Ingredients
- 2 cans of whole peeled tomatoes with all the sauce and juice in the can
- 6 cloves of garlic I use the biggest ones for this, if you only have small cloves use more
- 1 tablespoon of brown sugar
- ¼ teaspoon of red pepper flakes if you like a little kick increase this amount to ½ teaspoon
- 3 anchovy filets left whole
- 2 tablespoons of olive oil plus one more tablespoon after roasting
- 1 teaspoon of sherry vinegar literally a splash
Instructions
- Preheat the oven to 425. Dump the two cans of tomatoes, into a large baking dish, roasting dish or Dutch oven. Preferably a long and shallow baking dish.
- Add your garlic cloves and anchovies and stir together a little bit. Sprinkle the brown sugar, red pepper flakes and a little salt over the top. Drizzle with olive oil and splash with sherry vinegar. Do not stir further.
- Put in oven and roast for about 2 ½ - 3 hours, stirring at the hour marks. The sauce should be thick and jammy, dark and reduced significantly (see my pictures for exactly what it should look like, that deep red color and burnt around the pan is what you want it to look like).
- Remove from the oven and using a potato masher or a large serving fork, smash everything up together nice and good, until it looks like a literal jam. drizzle with the remaining tablespoon of olive oil and taste for seasoning (add more salt if needed).
Notes
This can be served right away or stored in the fridge for a week (I keep it in a mason jar). You can also freeze this in a freezer appropriate container.