Emerald Herb Oil,<\/a> and garlic. Toss gently to coat tomatoes. Lay the tomatoes cut side up in a single layer on a rimmed baking sheet lined with aluminum foil or a silpat. Drizzle with a little additional herb oil.<\/p>\n<\/p>\n
Roast in an oven preheated to 425-degrees F for 20 minutes. Lower the heat to 250-degrees F and continue to cook for another 20 minutes.<\/p>\n
The finished tomatoes will shrink in size by about half and will look slightly shriveled. Remove from oven and let cool slightly.<\/p>\n
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When tomatoes are cool to the touch, remove the skins which will slide right off. Place tomatoes and any juices in a food processor or blender.<\/p>\n
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Pulse several times until a nice texture is achieved.<\/p>\n
By the way, this sauce is a great match for pasta or pizza.<\/p>\n
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Prepare a grill, oven, cast iron skillet, or toaster for toasting the bread. It’s important that the bread is nice and crispy to stand up to the sauce.<\/p>\n
Spread the top of each slice of toasted bread with a tablespoon of roasted tomato sauce and serve immediately.<\/p>\n
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You can also present the bread and roasted tomato sauce on a platter for your family or guests to prepare a slice or two for themselves.<\/p>\n
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Another great idea for game day. Enjoy!<\/p>\n
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