Out here in the Northwest we’ve had a hot hot summer. Which has led to a bountiful tomato season. It’s not usually this easy to grow tomatoes out here in Portland, the summer light is intense but often short lived. This year’s summer started in March, it has been a major treat for us grey sky dwellers.
Friends are pawning pounds & pounds of tomatoes on me this week, here is my way of using up some of those souvenirs of summer.
This is not your grandpa’s tomato sauce. Though I love the smell of simmering sauce all day long, the stirring and the dipping that all comes with making incredible homemade tomato sauce. I had a ton of tomatoes to use up and not a lot of time at home. So here is an easy breezy tomato sauce.
Savory roasted tomato sauce
This recipe makes a pint of sauce
I filled up a baking sheet with this many tomatoes
11 medium san marzano (or romas)
2 small green/underripe tomatoes
3 small heirlooms
5 cloves garlic, peeled
6 inch sprig of fresh rosemary
1/2 teaspoon of sea salt
1/4 cup extra virgin olive oil
Preheat the over to 400. Rinse all tomatoes and cut just in half. Place on a baking sheet along with the spring of rosemary and the cloves of garlic.
Set your timer for 45 minutes and pop that pan into the oven. Go do your thing and when the timer is done, transfer these roasted goodies into a blender, along with the salt and extra virgin olive oil. (take the rosemary off the twig). Blend it all on medium for a minute, give it a taste to see if you’d like to add anything else to it and transfer to a jar. Let it cool before you put it in the fridge.
Especially if you or someone you know has a new baby (or will be soon)!