I’ve been on a pretty serious tomato kick lately. Tomato soup, tomato sauce, tomato sandwiches. Give me ALL of the tomatoes, and just in time for the very end of tomato season.
And after attending a pasta making dinner party, where our friends Mike and Tanya shared their fresh roasted tomato sauce with us, I decided I wanted to take a crack at making it too. On Sunday, I set out to find some reasonably priced, good looking tomatoes at the farmers market, and the stars actually aligned, for once, and I found a huge bundle of “seconds” for 3 bucks!
For 3 dollars I brought home 15 tomatoes, but not before stopping at the best falafel stand. They top it with honey and sriracha, carrots, beets and tahini sauce. When I got home I showed off my great farmers market find to anyone and everyone who would listen and then I got to making the sauce which was super easy.
You basically cover the tomatoes in olive oil, spices, salt and pepper and then slow roast them for 4 hours (or longer if you’ve got the time!) This is a non-recipe, recipe. They should be bursting and crinkly, like the ones up there. BONUS: It makes your home smell amazing.
Once they are done, you blend them up, let them cool and package them up. I froze some and then used the rest for a pizza. That’s one of the best things about this sauce. It’s so simple that it provides a clean slate to do something new to it each time you use it. For a pizza sauce, you can add more spices and reduce it, OR for a creamy pasta sauce you can add some Parmesan cheese and a dash of cream. You are the boss of, your sauce.
- 8-10 tomatoes
- 10 cloves of garlic
- ¼ cup olive oil
- 2-3 teaspoons of kosher salt (depending on taste)
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning (fresh basil is better if you have it!)
- Place tomatoes and peeled garlic cloves on a sheet pan
- toss with spices, salt, pepper and oil
- roasted at 275 degrees for 4-5 hours
- you know they are done when bursting and slightly shriveled
- blend together all of the tomatoes and garlic and juices from the pan
- serve, or freeze