I suddenly feel like I should have deemed this week #csaweek. Between the Peach Bourbon Crumb Bars on Wednesday, today’s Oven Roasted Tomato Sauce and what I have cooking up for you on #SundaySupper – everything has come from my CSA. Talk about cooking local and in season, no one can say I don’t practice what I preach!
Just like the peaches, the tomatoes came late to us this year as well. While the wait was painful, the end result was amazing. Pounds and pounds of tomatoes have filled the Little Red Kitchen and the first thing to get checked off my list was fresh tomato sauce.
While your Italian grandmother might have spent hours standing over the stove cooking her sauce, making a mess and filling the house with the delicious aroma of stewed tomatoes – my version takes about 15 minutes of active prep time. You still get to smell the tomatoes roasting away slowly in your oven but the only mess to clean up is the one roasting pan and your blender – oh and I guess your cutting board as well!
My only regret is that I made just one batch; this disappeared faster that I would have liked. If we luck out with a couple more pounds of tomatoes this weekend, I’m absolutely going into sauce mode one more time and freezing it for the middle of winter when I’m longing for the sweet taste of summer tomatoes.
I roasted a head of garlic alongside my tomatoes. While I only needed a few cloves for the sauce, the rest of the roasted garlic can be saved for future uses.
- 3 pounds fresh tomatoes, quartered
- 1 cup olive oil + 2 teaspoons
- 1 teaspoon kosher salt
- 1 bulb garlic
- optional: fresh oregano or thyme
- Heat your oven to 250 degrees and line a rimmed baking sheet with parchment paper.
- Lay your quartered tomatoes out on the baking sheet and sprinkle with the kosher salt.
- Drizzle the 1 cup of olive oil over all the tomatoes.
- If using fresh oregano or thyme, place a few sprigs on the baking sheet.
- Cut about 1/2 inch off the top of the garlic bulb and place in a square of aluminum foil. Drizzle the remaining 2 teaspoons of olive oil over the exposed garlic cloves and tightly fold the foil around the garlic.
- Roast the tomatoes and garlic for 2 1/2 to 3 hours or until the tomatoes are shriveled and the edges are dark and caramelized.
- Transfer the tomatoes and 4-5 cloves of roasted garlic to a blender and puree until smooth.
- The sauce can be made ahead of time and keep in the refrigerator for 2-3 days or frozen in a freezer safe container.
- Makes about 2 and a half cups of sauce.
Mmm, mmm, mmm, nothing better than an easy sauce like this. I could live off roasted tomatoes.
I ADORE this idea! It looks amazing, pinning it!
This was great! I have a garden full of tomatoes and really wanted to make sauce. This was delicious and easy!