Tasty

Roasted Tomato Sauce

First appeared in Grainews on 21 September 2021

This “oven-queen’s special” minimizes splatter and mess while producing a sauce bursting with fresh tomato flavour. One “quarter sheet” baking pan (about 13” x 18”) makes 6-8 cups of sauce. For Tomato and Lovage Soup, sauté minced lovage and add to the sauce, thinning with stock as needed. Vary endlessly.

assorted tomatoes orange hybrid, green zebra, pineapple, black krim028

3 lb.

ripe tomatoes, halved or quartered depending on size

1-2

onions, minced

1

head garlic, peeled

olive oil to drizzle

salt and pepper to taste

Directions

Set the oven at 375 – 400 F. Line a baking sheet with parchment paper. Arrange the tomatoes in a single layer on the pan. Sprinkle the onion and garlic cloves on top. Drizzle with olive oil to taste, then sprinkle generously with salt and pepper. Roast for about 45 minutes, or until the tomatoes are collapsed, charred nicely along the edges, and cooked thoroughly. Transfer in several batches to a food processor and blitz briefly, leaving the sauce a bit chunky. Freeze in whatever volume seems useful to you: in my 2-person house, I use 2-cup containers.

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