Are you wondering what to do with all of those fresh beautiful tomatoes that came in your CSA box or are taking over your garden? There is the obvious, slice them into nice thick slices, smother them in olive oil and garlic and top them with sea salt, but you can eat that and make some great sauce too! I have a couple old stand by tomato sauces that I like to make, which can be frozen or used within a few days kept refrigerated. My favorite is roasted tomato sauce, and it couldn’t be easier…
I should mention this recipe is just a guideline use whatever type of tomatoes you have on hand. The carrots I add in for a touch of sweetness so feel free to adjust the amount up or down to your liking.
Slice your tomatoes into halves or quarters, drizzle them with olive oil, add a dash of salt and pepper, throw in some onion and carrot and roast at 400 degrees fahrenheit until nicely carmelized and super delicious (about 2 hours). I also roast a head of garlic separately for about 20 minutes, as you don’t want to eat burnt garlic…well maybe you are into that, and thats okay, but I am definitely not.
Once this is cooled, grab your trusty blender and blend it all together. You may have to blend it in a couple different batches, just mix them together at the end so all the flavors are evened out.
This sauce can be used as a base for whatever you want!
Some ideas…
Grab about 4 cups and…
Drizzle in some heavy cream, top with fresh basil and you have an absolutely beautiful batch of roasted tomato soup.
Add a few teaspoons of your favorite dried herbs, a pinch of red pepper flakes, a cup of vodka and simmer for about 10 minutes then toss with pasta and top with grated cheese and fresh basil.
Use as a pizza sauce by adding some oregano, fennel seeds and thyme.
Use as a chili base add your chili seasonings, browned meat, veggies and beans and you have a phenomenal bowl of chili.
The sky is the limit for this sauce! I like to freeze whatever I don’t use right away into quart size zip lock bags to pull out and enjoy when I need something easy and quick for dinner tossed with pasta, as I prefer to steer clear of store bought sauces whenever possible.
Tonight it will be going on my eggplant pizzas…recipe to come!
Use your imagination and enjoy!
Cheers!
Basic Roasted Tomato Sauce
Ingredients
- 17-20 roma tomatoes, or 10 large tomatoes cut into halves or quarters depending on size
- 2-3 carrots scrubbed or peeled and cut in half
- 1 yellow onion cut into quarters
- 1 head garlic top sliced off
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees fahrenheit
- TOMATO PAN
- Place tomatoes, onions and carrots in a large oven safe frying pan or roasting pan.
- Drizzle with 3 tablespoons extra virgin olive oil
- Sprinkle with salt and pepper
- Roast for approximately 2 hours until tomatoes are deeply browned.
- ROASTED GARLIC
- Add garlic to a small oven safe bowl, coat in 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast alongside pan of tomatoes for 20 minutes or until garlic cloves are golden brown.
- Place all items in a blender to combine to desired texture. Use this as a base for pasta sauce, tomato soup, chili or whatever your heart desires.
Eggplant works well in lasagna as a substitute for pasta.
Yummy! That sounds super good too!