This is one of the few sauce recipes that I deem worthy of homegrown tomatoes. Thanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
Pre-heat oven to 450 F. Take some tomatoes and cut them in half. Put enough into a pan or a roasting tray to cover the bottom, but don't pile them on each other. Each piece needs space to breath. Coat all the pieces in olive oil and make sure they're skin-side up. Roast until the skins are burned and the juice on the bottom layer of the pan has reduced down and just started to brown. Throw some chopped shallots and garlic on top of the tomatoes, and roast the pan for another few minutes. Don't let the bottom burn. Take the pan out, and lift the burned skins off of the tomatoes. Use a wooden spoon to mash the tomatoes up while at the same time using their moisture to deglaze the pan. If you want, melt in some butter and throw in some fresh basil right before you eat.