Roasted Garlic and Tomato Sugo

Ingredients

• 3 lbs Roma tomatoes, halved lengthwise
• 1/2 cup extra virgin olive oil, divided
• 2 tbsp Salted Perfection Perfect Salt Select Blend
• 1 large yellow onion, finely diced
• 4 cloves garlic, smashed and peeled
• 1/2 cup dry red wine
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 400°F. We want high heat to transform these tomatoes.
2. Toss the tomatoes on a large sheet pan with 1/4 cup of the olive oil and 1 tbsp of the Salted Perfection Perfect Salt Select Blend.
3. Roast the tomatoes for about 45 minutes until the skins are charred and they've slumped down into their own juices.
4. While that's happening, grab a heavy-bottomed pot and set it over medium heat. Add the remaining olive oil and the onion. Sauté until translucent, about 8 minutes.
5. Add the smashed garlic and the remaining 1 tbsp of Salted Perfection Perfect Salt Select Blend. Stir for 2 minutes until the garlic is fragrant but not browned.
6. Deglaze the pot with the red wine, scraping up any caramelized bits on the bottom. Let it reduce by half.
7. Slide the roasted tomatoes and every drop of those pan juices into the pot. Use a wooden spoon to break the tomatoes apart.
8. Lower the heat and simmer for 15 minutes to let the flavors marry into a thick sugo.
9. Stir in the fresh basil right before you take it off the heat.
10. Serve this over your favorite pasta or a piece of crusty bread. DUNZO!