Roasted Tomato Sauce

Roasted Tomato Sauce

This is about the easiest, most rewarding, solution for those slightly bruised or cracked (and less expensive) “seconds” tomatoes we so hate to waste. Kudos to Amy Cotler for actually calling for them in her recipe. Ask your farmer specifically for seconds and make several batches of this sauce, as it can be frozen for the tomato-less time of the year, and is great on lasagna or pizza. Add minced chiles, cilantro, white onion and lime juice for a wonderful roasty salsa. Or, what about using it as a base for a soup with shell beans and roasted corn?

5 pounds tomato “seconds”

¼ cup olive oil

½ teaspoon salt

½ teaspoon sugar (optional)

5 cloves garlic, minced

Preheat oven to 450 degrees.

Trim objectionable bits off tomatoes and cut out cores. Pour a bit of the oil into a 9×16 Pyrex baking dish (or similar large heavy dish with high sides). Arrange tomatoes in it upright.  Sprinkle on salt and sugar, and drizzle on the rest of the oil.  Bake 40 or 50 minutes, or until tomatoes break up easily when stirred. Add the garlic, and return to the oven for 15 more minutes. Don’t be afraid of some blackened edges.  At this point you may let it cool a bit and puree the sauce in a food processor (and even sieve it if you you’d like it less chunky). It’s also great (and less work) to use just as is. Adjust seasonings to taste.

Makes about 5 cups.

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