35 minutes
A rich and silky tomato sauce made with roasted tomatoes and heavy cream, perfect for pasta or as a dip for crusty bread.
1. Preheat Oven
Preheat your oven to 400°F.
2. Prepare Tomatoes
Place the coarsely chopped fresh tomatoes in a glass or ceramic baking dish. Drizzle the tomatoes with avocado oil, then sprinkle with salt and black pepper. Toss everything together to ensure the tomatoes are evenly coated with oil and seasoning.
3. Roast Tomatoes
Place the baking dish in the preheated oven and roast the tomatoes for about 30 minutes, until caramelized and browned in spots.
4. Blend Tomatoes
Transfer the roasted tomatoes to a food processor or blender. Add the coarsely chopped garlic and a dash of red pepper flakes. Puree the mixture until smooth.
5. Add Cream
Pour in the heavy cream and blend again until the sauce is silky and well combined.
6. Serve
Serve the sauce over your favorite pasta or as a dip for crusty bread. Refrigerate any leftovers for up to three days.
Use ripe, in-season tomatoes for roasting, or high-quality canned San Marzano tomatoes as an alternative.
Season tomatoes with salt, pepper, and sugar, add fresh herbs, and roast until caramelized, avoiding charring.
Use high-quality sea salt or kosher salt and be generous with seasoning, tasting and adjusting as needed.
Use a high-powered blender or immersion blender for a smooth sauce, venting to prevent pressure buildup.
Invest in a good quality extra-virgin olive oil for both roasting and finishing the sauce.
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