Oven Roasted Tomatoes

Use this on roasted vegetables or as a sauce for penne pasta

Giorgio Celmo

Ingredients

1 Can whole imported Italian tomatoes (large tin)

1 Large onion, peeled and cut into wedges

2 Garlic cloves sliced

4 -6 Anchovies

1 Teaspoon sea salt

1 Teaspoon sugar

1/4 Cup olive oil

1/2 Cup water

Directions

Preheated oven to 350°F

Place the tomatoes, and the juice, in a baking dish with the onion wedges, garlic and anchovies scattered over top.

Sprinkle sea salt and sugar over the top.

Pour the olive oil and water over and roast for 1 1/2 hours, stirring every 20 minutes.

Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the dish. If it looks like it is drying out too much add a little more water.

 Place in a food processor (I used a hand blender) and blend for a few seconds to a smooth sauce (as smooth as you like it). Enjoy right away or refrigerate until ready to use.