Roasted Tomato and Garlic Sauce

I've said it before, and I'll say it again.  I like to cook with produce that is in season.  Having said that, I am sad to say that my tomato plants look as if they are giving up the ghost as I write.  Oh, they are still producing flowers and are adorned with many green tomatoes along with some slowly ripening ones, but this nasty weather we are experiencing combined with the shorter number of daylight hours is surely taking its toll.  My once beautiful behemoth plants are beginning to look, well, decrepit.  These plants were so generous and kind to us, I hate to see them go.  They have given us three solid months of tomatoes, tomatoes, and more tomatoes.  You would think I had a huge tomato patch but I only had two, yes I said two tomato plants this year, a Roma tomato and a cherry tomato.  That cherry tomato plant (sweet millions) was my pride and joy in a whiskey barrel.  It has inspired me to plan a vegetable garden over the winter and expand my horizons.  I even named her.

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 Sauce

Makes 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

In a large bowl toss tomatoes, garlic, salt, pepper, dried basil and oregano with the olive oil.  Place on 2 jelly roll pans or baking sheets.

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.