In the south, we wait patiently for tomato season. It is always the high point of summer and usually begins in July. I grow tomatoes because as a southern woman, it is my duty. As Ouiser Boudreaux eloquently put it in Steel Magnolias, “I am an old southern woman, I am suppose to wear funny clothes, ugly hats and dig in the dirt. I did not make the rules.”
There is a local farmers market just down the street and I rush there every Saturday morning in July to buy German Queens. They are only available for approximately 3 weeks in a good growing season. I grew up on these tomatoes and I can promise you they touch my soul every time I eat one.
By August, I am on tomato overload with vines in the yard hanging heavy with them- cherry tomatoes, cherokee purples, and my overexcited purhases of all the different varieties. This recipe came about because I had so many tomatoes staring at me from the kitchen island. So I threw all the things on my counter- tomatoes, garlic, onions and threw them in a roasting pan. I went out to the patio and clipped fresh basil, thyme and oregano and added them as well.
What transpired was a wonderful sauce. My husband loves angel hair pasta- he calls them skinny noodles, so I served it on his favorite and topped with fresh parmesan cheese. Please don’t buy the already grated, powdery stuff with the green shaker top, save that for the pizza delivery-if you insist on using it. I purchase wedges of parmesan and throw chunks in a tiny, food processor I keep on my counter.
And yes, you can add meat- meatballs, ground pork or ground beef would be nice. You can even add a little cream to make a pink sauce. The options are endless.
Make this dish your own. Add different peppers or spice it up with red pepper flakes. A splash of red wine vinegar always works well with any tomato dish.
This sauces freezes very well. I always throw leftover sauce in a freezer bag. It has saved my life many times! And if I am feeling very spry, I can the tomato sauce.
Wine: I love to pair red sauce with a red wine, a nice pinot noir or red blend.
Note: Basil is easily burned and when it does, it can become bitter. Because there is a chance of this happening, I adjusted this recipe to add the herbs after roasting.
Roasted Tomato Sauce
Description
This basic sauce is easily customized- add meat, peppers, or change up the herbs and spices. Serve it on your favorite pasta with a piece of crusty bread.
Ingredients
Instructions
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Preheat the oven to 400 degrees.
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Place the tomatoes, onions and garlic in a roasting pan.
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Drizzle with olive oil.
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Add salt and freshly cracked black pepper.
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Cook for approximately 40 minutes.
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Add fresh herbs and place in a blender or use an immersion blender til smooth.
