We have a small market garden. Did I ever tell you that? That’s where the flowers eventually ending up on my plates grow (or rather used to). And most of the herbs. We have tomato plants as well. And the other day, almost all tomatoes turned red at once. Time to make roasted tomato sauce.
Wash the tomatoes carefully and remove the stems. Cut them into smaller pieces (I quartered mine) and place them together with peeled and chopped rose onions, parsnip, carrots and garlic in an oven dish. Season with salt, black pepper, basil, oregano, rosemary and thyme, drizzle with olive oil and bake in the oven for one to two hours at 150°C.
Transfer to a pan, add some red wine and let reduce until thickish. This’ll take another hour or so. Blend until smooth (this way, you can skip the sieving step). Store the tomato sauce in steril jars in the pantry or in freezer containers in the freezer.
Serve with, for instance, pasta, meatballs or parmigiana.