Tomato Recipe

Prep and roast

Preheat the oven to 425°F (220°C). Halve the tomatoes lengthwise (for plum/Roma) and place them cut-side up on a rimmed baking sheet lined with parchment. Scatter the smashed garlic cloves among the tomatoes. Drizzle 2 tbs olive oil evenly over the tomatoes and garlic. Sprinkle 1 tsp kosher salt, 1 tsp black pepper and 1 tsp sugar (if using) over the tomatoes. Toss slices gently with your hands or a spoon so everything is coated and spaced cut-side up.

Roast the tomatoes in the preheated oven for 25–35 minutes, until the edges are caramelized, the centers are soft and the garlic is golden. Remove from oven and allow to cool for 5–10 minutes.

Once cool enough to handle, transfer tomatoes and roasted garlic (squeeze garlic from skins) to a blender or food processor. Pulse briefly to your desired texture: 6–8 pulses for a chunky sauce, longer for smooth. Taste and adjust seasoning — add a bit more salt or a pinch of sugar if the tomatoes are still very acidic.

Sweat the onion

While the tomatoes roast (or after pulsing), warm a medium skillet over medium heat and add 1 tbs butter or 1 tbs olive oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes; do not let it brown heavily.

Add the warmed, softened onion to the blended roasted tomato mixture and stir to combine. Add 1 tsp lemon juice or vinegar, 0.25 tsp red pepper flakes (if using), and 0.25 cup torn fresh basil. Stir and taste; adjust acid, salt or pepper as needed.

If you prefer a warmer sauce to serve with pasta, return the blended tomato mixture to the skillet and simmer over low heat for 5–8 minutes to meld flavors, stirring frequently to prevent sticking.

Serve the tomato preparation spooned over crusty bread or tossed with 6–8 oz cooked pasta. Sprinkle 2 tbs grated Parmesan or Pecorino and additional torn basil on top. For crostini, toast bread slices, rub with a cut garlic clove, spoon tomato mixture over and finish with a drizzle of olive oil.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.