Funny, the question I get asked the most when it comes to cooking is…”How do you make your Tomato Sauce?”
I keep it simple. When tomatoes are in season and ripe, I like to roast them in a very hot oven. Here is what I do. Cut the tomatoes in half, toss them with olive oil, finely chopped garlic, and sea salt. Place them into a baking dish or onto a baking sheet (if I’m doing a large batch) and roast them in a 450 degree oven for 25 minutes. Once they’re done roasting, I let them cool, then I puree them in a blender with fresh basil leaves, thyme, and tarragon.
When they’re out of season, I use a good quality canned “whole tomato” sauce. With these, heat the olive oil in a saute pan until it’s good and hot, then add one finely chopped Vidalia onion and garlic. Saute for 5 minutes. Add the canned tomatoes, which I mash with a potato masher, and a bay leaf. Season with sea salt & pepper. Let the tomatoes simmer on low heat for 30 minutes.
Both sauces can be used for other dishes besides just pasta!