MAKES 1 CUP This fresh, pure, and simple sauce is as elegant as it is easy to make. Chef Tellez uses it for his woodfired pizzas, but it’s equally pleasing with pasta, provided you add a bit of salt and pepper. This sauce will keep, covered in the fridge, for up to 3 days.
medium to large Roma tomatoes
fresh basil leaves
Preheat the oven to 550°F. Heat a cast-iron or other ovenproof pan in the oven, carefully add the tomatoes in one layer, and roast until they start to blister, about 15 minutes. Remove from the oven. When cool enough to handle, peel the tomatoes and discard the skins.
In a food processor, combine the peeled tomatoes and the basil and blend until nearly smooth, then strain.