Here is a recipe for a roasted tomato sauce that uses spicy chili flakes and fresh, aromatic oregano.
This sauce can be spooned over grilled mushrooms, meatballs, or pasta.
Cut the tomatoes in half. Place them on a baking tray and sprinkle with 1 tbsp oregano and minced garlic. Drizzle with olive oil. Bake in the oven until the tomatoes are soft and the skins have blackened slightly. Cool the tomatoes before peeling and chopping. Heat the olive oil in a frying pan and add the rest of the oregano, along with the onion and chili flakes. Cook for 4 minutes before adding the tomatoes and lower the heat. Allow the flavours to infuse for 10 minutes. Add salt and pepper to taste. You may use this as a chunky sauce or purée until smooth.
You can garnish with fresh basil and parmesan cheese.
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