Makes 4 cups
Texas Olive Ranch olive oil
6-8 tomatoes
1 onion, diced
1-2 cloves of garlic, minced
1 tablespoon Somersault Seasoning*
Fresh oregano or basil from the garden Set the oven to broil. Drizzle olive oil on a sheet pan and arrange tomatoes on top; broil for 5 to 10 minutes until skins start to blacken, then remove from oven to cool. Once cooled, peel skin off tomatoes.
Reduce oven heat to 350° and arrange onion and garlic in a baking dish drizzled with olive oil. Slightly cook and remove from the oven. Blend peeled tomatoes, extra juice from the pan, plus onion and garlic in a food processor or blender. Add garden herbs and seasoning to taste, and blend to your desired texture. Pour over your favorite pasta!
*Somersault Seasoning is a blend of fermented tomato salt and shiitake mushroom salt by local maker Sandcastle Seasonings. It has a light acidity and powerful umami flavor and can be found at Good Local Markets.
MELINDA ORTLEY is a Fine Art Photographer who believes that every image should stand alone as a work of art. Using the classic medium of film, her goal is to create vibrant, original images that go beyond her client's expectations, whether that client be a blushing bride, growing family, business owner or magazine editor. You can view her portfolio at www.melindamichelle.com.
