Roasted Tomato Sauce – Vermont Organic Farm | Cedar Circle Farm & Education Center
This simple, delicious sauce is best when made with in-season tomatoes that are ripe and ready to eat.
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Cooking tools:
- Baking dish
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Spoon
- Measuring cup
Ingredients
- 2-3 lbs ripe tomatoes (beefsteak, brandywine, or paste tomatoes work well)
- 4-5 anchovy filets (optional) roughly chopped
- 4-5 garlic cloves thinly sliced
- 1 cup good olive oil
- red pepper flakes
- salt
- freshly ground pepper
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