By leaving the skins on the tomatoes and broiling them on the lower rack, their surfaces gradually blacken while the insides develop a deep caramelized taste. Serve over pasta as a substitute for commercial tomato sauce.
4 garlic cloves, unpeeled
2 small red onions, unpeeled, cut in half horizontally
3 pounds medium tomatoes, cored (about 6)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
How to Make It
Place garlic and onions, skin sides up, on a jelly roll pan. Place pan on lower oven rack. Broil 30 minutes. Add tomatoes to pan, core sides down. Cook an additional 30 minutes or until blackened. Cool 5 minutes. Remove skins from garlic, onion, and tomatoes; discard skins. Place garlic, onion, and tomatoes in a food processor. Add vinegar and remaining ingredients; process until smooth.