Friday, October 7, 2011

The Last of the Summer Tomatoes?

Roasted Tomato Sauce

Olive oil
2 pounds fresh tomatoes
8 cloves garlic, peeled and pressed
4 tablespoons unsalted butter
salt and freshly ground black pepper
fresh basil
hard Italian cheese

Heat the oven to 350°F and drizzle with good olive oil.

Chop the tomatoes roughly but evenly. If you decide to add cherry tomatoes (like Sungolds), cut them in half. I like a combination of tomatoes. Spread them in the baking dish. Stir in the minced garlic, a drizzle of olive oil, and about 1 teaspoon of salt and some freshly ground black pepper. Cut the butter into small cubes and scatter evenly over the tomatoes.

Bake the tomatoes for 2 to 3 hours. This is very flexible; you can bake them until the tomatoes simply begin to break down and release their juices. Or you can continue baking until their edges blacken, and the juices are reduced significantly. I like the darkened edges on my tomatoes and the intensified flavor of reduced liquid.

Once the tomatoes are just right, toss them with some hot pasta, sprinkle with ribbons of fresh basil and serve topped with gratings of hard Italian cheese.


  1. Sounds like something delicious I will be trying! I am from the bay area- Livermore mostly. I miss it there and wish I was there to take part in your CSA!!! I am living in Honolulu currently though. I am going to pass on this link to a couple of friends out there. Do you deliver CSAs to homes?

  2. PS! =) You should add "share" buttons to your posts so it is easier to spread your word! And if you add a twitter to follow- you can easily update any followers/customers of specials, or even what types of produce will be available in each week's new box...