This is one of my favorite ways to use huge quantities of tomatoes. You can be as creative as you want, add whatever spices you want and it is always amazing. The roasting process turns the sauce into an intense tomato-y delight. It is nice to add things like pureed zucchini and whatnot to boost the nutrition as well. I usually freeze in 1-2c batches and our family enjoys it all winter. Since it is to dang flavorful and rich, I find we only need about 1c per 1/2 or 3/4lb pasta for serious sauce action. Adapted from Marcella Rosene's recipe in Pasta and Co. By Request.
(Editors note added 9/24/14: Every batch of this changes with what is available, of course. I have begun regularly using 2-4 carrots and 1-2 zucchini chopped in the pans to roast as well. Also delicious and unobtrusive is to toss in a few leaves of kale!)
Preheat oven to 400.
In a 9x13 baking dish, combine:
Yields approx 2-3 cups, depending on how many tomatoes and how reduced you go.
Note: all of these amounts are approximate and I encourage you to add whatever you like. The last few times I have made it I added some red peppers and carrots that needed to be used and it took on more sweetness.
|Here are mostly basic reds with a few cherry and heirlooms. I used a few cubes of frozen broccoli/spinach/basil pesto vs. fresh basil and also a few cubes of pureed zucchini for good measure.|
|Toms 1hr in|
|Toms after 1.75 hr. As you drag the spatula through it, it leaves a trail|