How did Monday get here so fast?
Weren’t we just talking about these Blackberry Pie Bars five minutes ago? I’m always amazed at how quickly the weekend goes. Perhaps even more so in the summer because we’re all so busy trying to jam in every ounce of fun while it lasts…and still keep up with the obligatory household chores and to-do list.
The tradition only started a few years ago for us. I don’t even know where the notion came from but for those of you who also make your own sauce, you know the investment in equipment means you’ve made the commitment, you’re making tomato sauce for the foreseeable future. It’s just the reality of the situation. In truth, it’s always a fun time. The day starts early with my family, but is filled with lots of laughs, lots of coffee, and lots of polka music playing in the background. 😉 Maybe next year, I’ll even document the process for you.
For now though, I’m sharing with you one of my beloved recipes for a roasted tomato sauce that is a lot less intense than a day of bottling bushels of tomatoes, and instead, is ready in about an hour. The best part is that 99% of the work is done by your oven and food processor or blender.
I have been making this recipe for
over 10 years, back to when I lived at home and had access to the bountiful produce from my parents’ vegetable garden. What I, and hope you, will love about this roasted tomato sauce is simplicity and flexibility of the recipe. You can totally mix up the ingredients to taste, a little more onion, a little less carrot, toss in a few hot peppers, and the result is always so robust and flavorful. Admittedly, I’ve often spooned a few more “tastes” than needed right from the bowl. I should probably experiment with turning this into a soup one day. Like in the movie The Back-up Plan (2010) when Jennifer Lopez was devouring the stew right from the pot. It’s that good.
This roasted tomato sauce pairs perfectly with your favourite pasta for a simple and satisfying meal. Get creative though and try it in a chicken parmesan, lasagna, or even as a pizza sauce! I hope it too becomes a favourite in your home.
enjoy | liz | xo
- 6 tomatoes (I used beefsteak), cut in half and cored
- 1 medium onion, roughly chopped
- 4 carrots, peeled and sliced into 1/4-inch rounds
- 4 cloves garlic, peeled
- a few sprigs of your favorite fresh herbs (ie. rosemary, thyme, oregano)
- 2 tbsp olive oil
- coarse salt and ground pepper
- Preheat oven to 425F and position rack in center of oven.
- Arrange tomatoes (cut side down), onion, carrots and garlic on a large rimmed baking sheet.
- Drizzle with olive oil and add a generous helping of salt and pepper. Add fresh herbs. Roast for 45-60 minutes, or until tender.
- Allow to cool for about 15 minutes. Then, using tongs or your fingers, remove tomato skins and discard. Transfer the ingredients and juices to a food processor (or blender) and pulse several times to achieve desired consistency. Use immediately or transfer to a mason jar or airtight container.