Thinking about making tomato jam reminded me of this butter-roasted tomato sauce, a sauce I first tried last November but have made several times since. While nothing, of course, compares to fresh tomato sauce, for the effort, this sauce is incredibly tasty thanks to:
butteranchovies a lot of garlicand an interesting method: roasting the sauce (as opposed to simmering), which concentrates the flavor of the canned plum tomatoes.
I find I always have to add a pinch of sugar at the end to balance the acidity, but otherwise, this is a great, easy-to-make, all-purpose tomato sauce. Here I’ve made it with bucatini as the original recipe suggests but I’ve also spread it over pizza. And I haven’t yet tried this, but Bon Appetit suggests puréeing the sauce with stock and a splash of cream for a simple tomato soup. Sounds promising. 5 from 3 reviews
