Slow-Roasted Tomato and Garlic Sauce
Fall is really starting to settle in around here. The days are a bit grayer, the wind has a bit of a bite, and I saw some great looking leaves on the highway today. With Elysabeth’s new job, our weekends actually feel like weekends again, and today we were all around the area getting spices, having some phở, picking out a picture frame for Elysabeth’s new desk, grocery shopping, and just milling around. We even got a chance to just sit and kick it while we were out, have a drink, and share a little apple tart. Just now, we were dancing to Pandora radio while Elysabeth made risotto and banana bread was baking. What a lucky life I have!
As I mentioned recently, we had a nice trip to Russo’s last weekend and got all kinds of fun stuff. Among it all were almost 3 pounds of huge and wonderful looking Roma tomatoes and some of their homemade lemon-basil fettuccine. I found this impossibly easy recipe on The Kitchn for a slow-roasted tomato sauce, and I knew I wanted to make it since the tomatoes are SO good right now and it would be decadent while remaining utterly simple. We took a stick blender to it to smooth it out a bit but that is entirely optional. If you want the full tomato experience, just mash it up a bit with a fork in the bowl and enjoy it. It’s not the most healthy thing in the world, but it is tasty and soul-warming.
Slow-Roasted Tomato and Garlic Sauce (Serves 2)
Adapted from The Kitchn
- olive oil
- 2 1/2 pounds Roma tomatoes
- 1 head garlic
- 1/2 stick unsalted butter
- kosher salt
- freshly ground black pepper
- Preheat oven to 350 degrees Fahrenheit.
- Cut tomatoes into very large chunks (about 1 1/2 to 2 inch cubes) leaving the skin intact. Mince 8 cloves of the garlic and peel the rest of the head whole. Combine garlic and tomatoes evenly in a large mixing bowl.
- Spray or oil a large baking dish, and add tomato and garlic mixture. Cut up butter into small pieces and distribute evenly over the pan. Drizzle a little olive oil and add a few pinches of salt and pepper.
- Bake in oven up to 3 hours, checking every 15 minutes after 2 hours pass, until the tomatoes are slightly charred around the edges. Transfer sauce to small saucepan over low heat to keep warm. Optionally use a stick or tabletop blender if desired to smooth sauce out a bit. Serve over your favorite pasta with a bit of Parmesan cheese.