Slow Roasted Tomato Sauce…
How do I love thee? Let me count the ways.
You transform even the homeliest of mealy winter tomatoes into something sweet and divine. You make quick, practical use of the bushels of summer garden tomatoes we can't possibly eat at once. I can freeze you to eat any time of year. And you're so easy to make I couldn't mess you up if I tried!
Feel free to experiment with this one. Add some carrot, onion or pepper chunks. Use all dried herbs or finely minced fresh. I never make it the same way twice. Regardless, you'll find the roasting intensifies the sweet flavor of the tomatoes as they caramelize. This recipe tastes fabulous with my Eggplant Parmigiana Meatballs.
DIRECTIONS
25 Roma (or whatever you have) Tomatoes Halved, Quartered if Larger
1/4 Cup Extra Virgin Olive Oil
1 Medium Head of Garlic, Cloves Separated but Un-peeled (or Substitute Dried)
Salt and Pepper to Taste
1 Tablespoon Fresh Oregano Finely Minced (or Basil , Thyme…)
Preheat oven to 375. Toss everything on 1 or 2 large rimmed baking sheets (so they fit in a single layer). Turn the tomatoes halved side up. Roast between 1 & 1 1/2 hours. Keep an eye on them towards the end as once the juices start to evaporate they can begin to burn. However, you do want them to brown and caramelize a bit to develop that amazing sweetness and depth of flavor. Allow to cool enough to safely handle. Push the garlic cloves out of their skins, discarding skins. Process in a heavy-duty blender or food processor until slightly chunky or smoother if you prefer.
Freeze in ziplock baggies for up to 6 months. (For easy storage, lay the baggies flat on a cookie sheet in the freezer so they can stack on top of one another. This sauce works great on bruschetta, with pasta, as a base for a delicious tomato soup (recipe coming soon) and anything else your imagination can come up with. Enjoy!
Email me if you'd like this recipe Veganized, Raw-Veganized, Dairy-freed or Gluten-freed:)
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