When the tomatoes in my garden begin to ripen at a furious pace, I look for quick and easy ways to preserve the excess. This recipe has become one of my favorites in terms of ease of method and usefulness of the final product. The timing of this recipe is based on using a relatively meaty paste tomato. You can use this same method for both cherry tomatoes and juicy beefsteaks, but you may have to adjust the timing. The goal is a thick, not runny, sauce.
MAKES 4 CUPS
INGREDIENTS:
- 6 pounds ripe plum tomatoes, halved and cored
- 10 to 12 sprigs fresh herbs (optional)
- 2 or 3 large garlic cloves, sliced (optional)
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- Arrange the tomatoes in a shallow (preferably single) layer in the pan. Strip the leaves from the stems of the herbs, if using, and sprinkle over the tomatoes, along with the garlic, if using. Drizzle the oil over the tomatoes and sprinkle with salt and pepper to taste.
- Roast for 1¼ to 1½ hours, until the tomatoes have broken down to form a thick sauce and most of the water has evaporated, stirring every 15 minutes to promote even cooking.
- Let cool slightly and process in a blender or food processor until mostly smooth. Check the seasonings, adding salt and pepper, if desired.
- Use immediately or store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
VARIATION AND SERVING:
- A Blank Palette Roasted Tomato Sauce is a wonderfully versatile sauce that can take on different flavors depending on the herbs you use.
- To make a sauce to serve on pasta, use a blend of basil, thyme, marjoram, and oregano.
- For a rich enchilada sauce, use a combination of cilantro, oregano, and parsley and add a diced onion and some fresh chiles. Shallots, cumin, cinnamon, and lemon zest will add a Middle Eastern slant.
- For a neutral sauce that can be seasoned at a later date, skip the herbs entirely. When you are ready to use the sauce, reheat gently and add sautéed mushrooms, onions, shallots, chiles, bell peppers, or garlic and whatever herbs you wish.
