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Roasted Tomato Sauce

roasted tomato sauce

A few handfuls of sungold tomatoes from the garden. Some wrinkled romas from ?? And a few beautiful heirlooms from Eastern Washington. Anxious to eat them before they all become wrinkled?

The Leftoversist solution is almost always to turn the oven to 400 and ROAST. At least it's fall now and I might not incur the wrath of those of you in hotter climes. This sauce is delicious in any form--tossed with pasta, spread atop crostini. But you'll want to have it ready in its cute little jar for the recipe I'm posting next. Weak-in-the-knees good. And pretty darn easy if you've done your roasting homework first.

Roasted Tomato Sauce
Makes 3-4 cups. Preheat oven to 400. Buy or scrounge for about 2 pounds of tomatoes--any kind. Leave the cherry tomatoes whole, halve the romas, cut the big ones into quarters. Spread them out on a big baking sheet with 4 garlic cloves. Sprinkle a generous pinch of kosher salt, a little bit of sugar, and quite a bit of your best olive oil--about 1/3 cup. You want your tomatoes nice and oily with some to spare.
Roast for 45-60 minutes, until tomatoes are collapsing on themselves and maybe a bit charred in places. Take them out of the oven and let them cool a bit. Dump the whole mess into your food processor bowl and pulse until you've got a fairly smooth sauce--some chunks are fine. Clearly, you've got all the seeds and skins in there. I didn't bother taking any of them out. The roasting sweetens everything (seeds can be bitter when raw) and the pureeing mashes those skins right up. Spoon the sauce into a jar. Will keep in the refrigerator for 4-5 days (or until I post next).

Reader Comments (12)

Mmmm...love the color of that sauce! I thought of you and your Leftoverist solution when I saw my still quite full bag of mini peppers from Costco starting to wither a bit in the fridge. I did just that. Turned the oven to 400 and roasted. Perfect in pasta.

September 15, 2010 | Unregistered CommenterNaomi Cox

Love it and love sungolds--tastes like dessert.

September 16, 2010 | Unregistered CommenterKamille

You tease! I've been making your roasted tomato sauce from last year and loving it. Friends remember it from last year and ask for it! So, I'm not so sure about messing with a good thing. However, I'm waiting to see what luscious recipe you are teasing us with.

September 16, 2010 | Unregistered CommenterLynn

bait us no longer! do we really have to wait 4-5 days for the catch?

September 16, 2010 | Unregistered Commenterbethany

Luscious and Hear, hear - bring on the next post.

September 16, 2010 | Unregistered CommenterEm

Goodness, that was good and easy! I have tons of tomatoes so I used 4 pounds of it to make your sauce today. It is delicious. I will definitely make more and freeze it for winter. I did add hot chili flakes and fresh thyme and basil though.

September 16, 2010 | Unregistered Commentermelodie

yeah, now, why didn't you get around to posting this BEFORE I burbled 50# of sauce, stoveside? I mean, hello, new dirt-simple sauce strategy! I need this in my life.

September 16, 2010 | Unregistered Commentermolly

I am wishing I had some fresh tomatoes around! Perhaps it's off to the Farmer's Market this morning :-)

September 18, 2010 | Unregistered CommenterKathy

Grew some tomatoes for the first time this year. However, they are still green!! Any tips on what to do with green tomatoes? They are still on the vine...perhaps, wishful thinking?

September 18, 2010 | Unregistered Commentermidori

There is nothing better than roasted tomatoes! Yum.

And for Midori -- if you wrap green tomatoes in newspaper, they will ripen. Check out this post: http://queenofthecastlerecipes.blogspot.com/2009/01/whod-have-thunk.html

October 13, 2010 | Unregistered Commenterlynn

I made this recipe when you first posted and it was great - we used it as dip, on pasta on its own and mixed with another tomato pasta sauce. What I'd like to know now is: does it freeze well? I've got some old-ish tomatoes I'd like to sauce up, but I'm heading out of town for Thanksgiving week and won't get to eat the sauce till I get back.

November 17, 2010 | Unregistered CommenterBecky
Do you think this would freeze well? I'm thinking of filling some larger ice cube trays with it.
September 7, 2014 | Unregistered CommenterSara

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