You'd think that I'd be in my element right now. What with the fact that every time I go outside to weed the garden I wind up coming in with a bowl of beauties like this:
Right?
And normally, with any standard family garden, you'd be right. Even though I'm only one person, I'd be able to take care of a single garden plot's worth of output.
Oh. The. Tomatoes. We've even cut down on the amount of plants we put in this year, but even then we're still faced with 4 San Marzano, 4 Early Girl, and 4 Yellow Pear plants my stepdad bought as seedlings, and I started some gorgeous heirloom seeds for Black Prince, Green Zebra, Sasha's Altai and "Heirloom Mix" tomatoes on a whim (never thinking they'd all take). Well needless to say, they did all take, and they are all to die for delicious fresh - but while it is a crime to cook any perfect in season tomato at all, to me it's a far greater sin to let them sit and rot away to oblivion.
But I would never want to subject them to just stewing in a pot. And really, I wouldn't want them to be unduly overpowered by other ingredients in a standard sauce medium. No, if I was going to do sauce, not a passata as I have already done this year, I would keep it fairly simple, bringing out the delicious flavour of the fruit with a roast like before but adding in a few other gratuitous veggies we had around - after all sauces, as well as soups, are the great use-ups of the culinary world!
Roasted Triple - Tomato Sauce
Makes about 3 2/3 cups (875 mL). NI is for 1/3 cup servings
4 cloves garlic, peeled
27.5 oz fresh San Marzano tomatoes, halved lengthwise1/2 medium red onion, cut into 4 pieces
1.2 oz red bell pepper, seeded and cut into roughly the same size as the tomato halves
1/2 tbsp olive oil
salt + pepper
1/2 cup dry red wine
3 sprigs fresh thyme, de-stemmed
2 oz sundried tomatoes, julienned
7.2 oz cucumber, coarsley grated
1/2 cup water
3 oz tomato paste (1/2 can)
pinch each oregano, basil and lemon-pepper
- Preheat oven to 400F. Line baking sheets with parchment paper or foil.
- Place garlic cloves on a square of foil and pour 1 tbsp of water overtop. Wrap garlic, sealing the foil packet and place on the bottom rack of the oven. Bake 10 minutes.
- Meanwhile, arrange tomato halves, onion and bell pepper on the lined sheets, drizzle with olive oil and sprinkle with salt and pepper.
- Place sheets in the oven and roast for 45 minutes.
- While vegetables are roasting, combine red wine, thyme, sundried tomatoes and cucumber in a large saucepan and bring to a simmer. Cook on low heat 20 minutes, stirring frequently.
- When vegetables and garlic are done, puree in a food processor and add to the stovetop mixture.
- Add 1/2 cup of water to the food processor and whirl it to "clean" out the workbowl, adding the tomatoey water to the pot as well.
- Bring to a simmer, stir in tomato paste, herbs and lemon pepper and cook, stirring, for 10 minutes.
- Cool and pour into jars, keep in the fridge, freeze or can in a waterbath.
Calories: 54.3
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 175.5 mg
Total Carbs: 9.3 g
Dietary Fiber: 2.0 g
Protein: 2.0 g
Hey Sarah, those are beauties! And, wow, I don't know how you guys take care of all of the gardens and such. I can barely manage one large garden for my Mom.
ReplyDeleteAnyway, your sauce looks great, and I'm glad I clicked over from Foodista...!
Hey,
ReplyDeleteIts really a delicious recipes i wanna to taste it ASAP.
Thanks
Cookbooks
What a fantastic recipe! Thanks for sharing.
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