|Her name is Audrey 2|
These tomatoes were the inspiration for many a summer dish. My intention was to post the recipes earlier, I just never seem to have enough time to write about all of them. I'll get as many posts in as I can over the next few days just in case you have an end-of-season bumper crop and are wondering what to do with your tomatoes. If you are fortunate enough to live in a place with a longer growing season....hooray for you! You can eat fresh a little longer.
I simply adore roasted vegetables. Roasting intensifies their flavor. They caramelize and the flavor becomes deep and sweet. This sauce is not your ordinary sauce. Try it, you'll like it!
Roasted Tomato and Garlic SauceMakes about 3 cups (depending of the size of your tomatoes)
Preheat oven to 400 degrees
- About 30 - 40 Roma tomatoes, washed and cut in half lengthwise
- 12 whole cloves peeled garlic
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon grated black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup dry red wine
- 3 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh oregano
Roast in a 400 degree oven for 45 minutes to an hour. Don't allow them dry out. They should look like this:
Allow to cool for 15 minutes. Place a food mill on a large bowl or saucepan. Process the roasted tomatoes and garlic through a food mill fitted with a disc that has medium sized holes. This will remove the seeds and allow the pulp and juice through. It will still have a little texture. If you want a smooth sauce, use a finer disc.
Add the wine to the processed tomatoes and simmer the sauce over a low flame until it reduces and is thickened to your liking. Be sure to stir frequently. (If you are going to add sausage to the sauce, Add browned sausage before you simmer.) I let mine simmer for about 90 minutes. Correct the seasoning.
Add the fresh basil and oregano, simmer for 5 more minutes.
Serve on your favorite pasta.