If you ever find yourself with a plethora of tomatoes, I have a number of yummy recipes for you! Today it is roasted tomato sauce.
Lucky for me my husband's parents (I like to call them the Grandies), have ties to great produce. If you follow me at all you will know that they call me from time to time and ask if I need .... (fill in the veggie name here) and the next question is always how many or how much. It can be cucumbers, green beans, cabbage. This time it was tomatoes and the question how many, left me thinking of salsa, roasted tomatoes and frozen tomatoes. So the answer was "yes please". In Phil's family that usually applies to pie and means one piece of each kind of Grandma's amazing pie. On the weekend it meant as many as possible!
This doesn't really require a recipe, just some instruction.
Preheat oven to 350F. Quarter or sixth the tomatoes, removing the green stem area, spread on a baking sheet with sides. Section and peel a head of garlic and add to baking sheet. I like to push some garlic cloves into tomato quarters. Sprinkle with olive oil, stirring to coat. Add your preferred spices, I love to use basil, oregano, black pepper, sea salt and fennel. Place tomatoes in the oven and roast for 30 minutes, turn the tomatoes and roast for another 30 minutes. You may want to leave them a little longer if you like the carmelized taste they get when left a little longer.
Remove from the oven. At this point the choice is yours as to how you want to use your gorgeous roast tomato mixture. You can use them whole over cooked pasta of your choice. You can cool the mixture or if you are using it immediately, pour into a blender and blend until smooth and use as you would any other pasta sauce. Or you can freeze the mixture for a cold winter day.
Shared at Frugal Days, Sustainable Ways,