Summer Roasted Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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These roasted tomatoes store well in the fridge or freezer & really dramatically improve the flavor of tomato dishes. Don't hoard them to improve those winter sauces though. Live a little now & use 'em in the last of summer tomato sauces. I find Romas do especially well with this method. From the Food & Drink weekly guide of the LA Times. Ingredients:
1 1/2 lbs tomatoes |
1 tablespoon sugar |
1 teaspoon kosher salt |
1/2 teaspoon pepper, freshly ground |
8 tomatoes, halves (chopped, oven-roasted) |
1/4 cup olive oil, plus |
3 tablespoons olive oil, divided |
1 onion, chopped |
6 garlic cloves, chopped |
1 carrot, peeled and minced |
1/2 cup dry white wine |
3 lbs tomatoes, diced |
1/4 cup flat leaf parsley, chopped |
1 teaspoon fresh rosemary, minced |
2 sprigs fresh thyme |
1/4 teaspoon fresh oregano, minced |
1/4 cup fresh basil, minced |
1/2 teaspoon red chili pepper flakes (optional) |
salt |
fresh ground pepper |
sugar (optional) |
Directions:
1. Heat the oven to 275 degrees.Place the tomatoes, cut-side up, on a lightly oiled baking sheet and sprinkle with the sugar, salt and pepper. Bake until the tomatoes are shriveled slightly and are browned in places, 2 1/2 to 3 hours.
2. In a blender, purée the roasted tomatoes with one-fourth cup olive oil until fairly smooth. Set aside.
3. In a large, heavy skillet, heat the remaining olive oil over medium-high heat and add the onions, garlic and carrots, cooking until the vegetables are soft and the onions begin to caramelize, about 10 to 12 minutes.
4. Add the wine, fresh tomatoes, parsley, rosemary, thyme, oregano, basil and chili flakes, if using. Cook uncovered over medium-low heat, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.
5. Add the reserved roasted tomato purée and stir to combine. Continue to cook over low heat for an additional 15 minutes to allow the flavors to blend. Taste and season with 1 teaspoon salt and several grinds of pepper; add a little sugar if desired to sweeten.
6. Serve immediately over pasta, or cool, then cover and refrigerate until needed, up to 5 days.
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