There are a LOT of tomatoes in this sauce. A full dozen Roma and 2 pints of cherry, but it’s not hard. In fact except for the very end, it makes itself!
Toss the tomatoes and shallots and garlic with olive oil, salt and pepper. Add the rosemary and thyme sprigs and roast at 450degrees for about 20 minutes. Add 3 tbsp of tomato paste and put back in oven for another 10 minutes or so. Add 3/4 cup of white wine, the basil and 1 1/2 cups of brandy or cognac. I love a boozy sauce…reduce by 1/2 in the oven and then take out and move to stovetop.
At this point, if you are using a roasting pan, move everything to a saucepan, you will need the depth. Add the tomato juice and purée (recommend a stick blender here, moving to a blender could be a mess!)
Next, strain to remove any lumps and bumps, add 2 tbsp of brandy or cognac, whisk, and finally whisk in 3 tbsp of butter.
I can see this being used for the next week or so…especially on something like a spinach turnover, pan roasted lobster tail or a homemade fried cheese stick, even a roast chicken!