Roasted Tomato Sauce with Eggplant on Overnight Pizza Dough
INGREDIENTS:
AN Nonstick vegetable oil spray
2 lbs Plum tomatoes, cored and halved lengthwise
4 tbs Olive Oil, divided
1/4 tsp Coarse Kosher Salt
1 tbs Fresh Oregano Leaves
2 Garlic Cloves, minced
1/4 cup Tomato Paste
INSTRUCTIONS:
Preheat over to 375 degrees F. Spray rimmed baking sheet with non-stick spray. Arrange tomatoes, cut side up on sheet. Toss with 2 tbs of oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
Puree tomatoes in blender until smooth. Heat 2 tbs oil in large skillet over medium-high heat. Add garlic, saute 30 seconds. Add tomato puree and tomato paste and bring to a boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.
Hellum's Kitchen 