How to make tomatoes

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Step 1

Preheat oven to 400°F (200°C).

Step 2

Prepare roasting pan: Place tomatoes and garlic cloves on a large baking sheet or dish.

Step 3

Season: Drizzle everything generously with olive oil, and sprinkle with oregano, salt, and pepper. Toss well to coat the tomatoes evenly.

Step 4

Roast: Spread the mixture in a single layer and roast for 20–25 minutes, or until the tomatoes are blistered, softened, and slightly caramelized.

Step 5

Finish the sauce: Once done, transfer the tomatoes and all the pan juices to a large skillet or bowl. Gently mash the garlic and some of the tomatoes with the back of a spoon to release their flavors and create a rustic sauce.

Step 6

Serve: Toss with cooked pasta, adding a little reserved pasta water if needed to form a silky sauce. Stir in fresh basil just before serving.

Step 7

Raw: Slice ripe tomatoes and arrange them on a plate. Season with flaky sea salt, black pepper, and a drizzle of high-quality extra virgin olive oil or balsamic vinegar for a simple side dish or salad.

Step 8

Blistered (Stovetop): Heat olive oil in a skillet over medium-high heat. Add cherry tomatoes, garlic, and seasoning, cooking for 5-7 minutes, stirring occasionally, until the tomatoes soften and blister.

Step 9

Puree/Sauce (from scratch): For a smooth sauce base, blanch tomatoes in boiling water for 30-60 seconds to easily remove the skins, then core and remove seeds. Chop and simmer the tomatoes with aromatics (like onions and garlic) until reduced, then blend or pass through a food mill to achieve your desired consistency.

Step 10

Canning: To preserve large quantities, use safe, tested methods from reliable sources like the National Center for Home Food Preservation for canning whole, halved, or diced tomatoes.