Tomato Sauce – Bruno Albouze

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Wash the tomatoes, remove the cores and cut them in half.
2. Arrange the halves cut side up on 2 rimmed baking sheets without parchment. Drizzle with olive oil and season with salt, pepper, sugar, herbs and crushed garlic.
3. Preheat the fan oven to 400°F/225°C. Roast the tomatoes for about an hour, carefully pouring off the excess liquid released during cooking and saving it.
4. Peel the roasted tomatoes. Discard the garlic skins and herbs. Put the tomato flesh and garlic in a large bowl, and add any bits scraped from the baking sheets.
5. Pass the roasted tomatoes and garlic through a food mill.
6. Heat olive oil in a saucepan and add fresh basil; cook a couple of minutes until fragrant. Add this to the tomato purée, and cook for 2 hours on medium heat, stirring now and then.
7. Adjust the seasoning with salt, pepper and sugar to taste. Let the sauce cool on the stove overnight.

Summarized from Bruno Albouze's video. Watch it for the details.

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