I....Love... tomatoes. I... LOVE... tomato gardens! But what do you do when you have eaten tomatoes in every fashion you can think of, and your beautiful plants are giving you a bumper crop? Canning tomatoes takes forever, and is a complicated process really only worth it if you are canning 25lbs plus. So what do we tomato lovers do when we have 10 beautiful tomatoes on our kitchen counter and can't figure out what to do with them ? I have the answer. ROAST THEM!
I discovered this a few weeks ago. It is super easy, yet yields an amazingly robust tomato sauce.
How to make this sauce.
Preheat oven to 225
Ingredients
Tomatoes
olive oil (I use cold pressed Extra Virgin)
garlic powder or chopped garlic
thyme
salt and pepper
1. Take however many tomatoes you have and cut them into pieces. If you have big beef steak tomatoes I suggest 1/8ths, if you have little cherries 1/2 will do fine.
2.Put them in a bowl, drizzle a bit of EVOO over the top. Dust them with garlic, thyme, salt and pepper and mix it up. I just use my hands for this. You could use other spices. I just like these.
3. Put them on a cookie tray skin sides down and bake for at least 2 hours. I like to bake them until they are browning just a bit on the edges and are still a little wet. The longer you bake the the thicker the sauce--but don't wait too long they can burn :*(
4. Let them cool (don't ask how I know to do this!)
5. Put them in a blender (skins seeds and all!) and puree.
6. Enjoy or freeze for later use.
I have found that this makes a great sauce to serve over pasta with browned Italian sausage as the meat.
No comments:
Post a Comment