We picked these from our backyard.
I had this for lunch.
And made this for later. For when I want to remember exactly what today tasted like.
Roasted Summer Tomato Sauce
Based on a recipe from Mark Peel & Nancy Silverton Cook at Home, a must-have cookbook which seems to be out of print at the moment.
2 lbs. or so ripe summer tomatoes
3 Tbs. olive oil
2 tsp. finely minced garlic
1 Tbs. fresh rosemary
1 Tbs. fresh thyme
1 Tbs. sugar
1/2 tsp. coarse salt
1/2 tsp. freshly ground black pepper
1 6oz. can tomato paste
2-3 tsp. brown sugar, to taste
Pre heat oven to 300. Cut tomatoes in half, and remove stems. Combine olive oil, garlic, herbs, sugar, salt and pepper in a mixing bowl.
Add tomatoes and stir gently to coat completely.
Place tomatoes, cut side down, on a shallow baking sheet.
Roast for 35-45 minutes, until tops have shriveled and bottoms are slightly caramelized. Cool.
At this point, you can just serve these as a side dish, put them on toast with a smear of pesto sauce, chop and add to hot pasta, put on pizza, eat them...the list goes on. But at least once, I recommend you keep going.
Place tomatoes into the bowl of a food processor and puree for several minutes until smooth. Take a taste. It will be pretty darn delicious, but wait! There's more.
Get out a medium pot. Add the tomato puree, the tomato paste, and a spoonful or two of brown sugar. Heat over medium low heat for 10-15 minutes. Now taste it again. I told you, I told you, I told you! SO GOOD!!!
When it's just right, remove from heat. Strain the sauce to remove any seeds, herb bits and skin that remains.
Store, covered, in the fridge for a week or in the freezer until the tomato plants have all died and gone away. Use as a base for pizza or pasta. Stir into risotto, add to a soup, spread it on bread...you name it, you've now got summer in a spoon anytime you want.
Onion variation: Add one sweet onion, peeled and cut into wedges, to the olive oil mixture with the tomatoes. This version is DELISH!