I created this sauce sort of on a whim in response to an abundance of tomatoes on hand and I found that I keep coming up with new uses for it. It found it's way on top of some roasted vegetables that we had last night for dinner and then those leftover roasted vegetables were turned into a frittata for breakfast yesterday morning and again it appeared in a sandwich with some tomatoes and sharp cheddar cheese.
Black garlic, if you aren't familiar with it, is garlic that is cooked very slowly for a very long period of time until they turn black and get very soft and what you're left with something incredibly sweet, barely resembling pungent, raw garlic. It can be hard to find but we buy ours in bulk online through Amazon and then, since it keeps for so long, we store it an airtight container so that we always have some on hand. Lately, I've also seen it at some Whole Foods stores as well.
The black garlic works for well with the roasted tomatoes and a couple shakes of Worcestershire and Balsamic Vinegar make for a tangy, umami sauce. This recipe made about 1 1/2 cups and will keep in the fridge for about 2 weeks.
Black Garlic and Roasted Tomato Sauce
6-7 ripe plum tomatoes
4 cloves black garlic, peeled
1/2 teaspoon rosemary
1 teaspoon worcestershire sauce
1 teaspoon balsamic vinegar
Water, if necessary
Preheat oven to 400 degrees. Quarter the tomatoes and lay onto a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven until the tomatoes are very soft and have started to get very dark, about 45 minutes. Put the roasted tomatoes into the blender and add the black garlic cloves, rosemary, worcestershire sauce, and balsamic vinegar. Start pureeing and then add just enough water to reach the desired consistency. Season to taste with salt. Will keep in the refrigerator for about 2 weeks.