If you're anything like me you've got an abundance of tomatoes right now. Since I'm heading out of town for a bit and knew there was NO WAY I could eat all the amazing tomatoes chilling on my counter, I decided to 'put some up'. There isn't much better than a bright tomato sauce on a cool day, long after the season is over.
This is a sauce that is easily frozen but is, of course, amazing when fresh. It's also startlingly easy, all it calls for is a few ingredients and a low warm oven.
Roasted Tomato Sauce
2 lbs tomatoes
1 head garlic
Several tbs Herbs de Provence
Salt & pepper
Preheat the oven to 250*. Slice tomatoes into 1/4 inch slices. Lay slices on a baking sheet on a silpat or spread olive oil on the sheet. Disperse garlic cloves around the pan. Drizzle oil and seasonings all over the tomatoes and garlic. Roast for about 2 hours. Once roasted put tomatoes and garlic (remove skins) in a large saucepan. Simmer for 20 minutes. At this point, cool to room temp then freeze. Keeps for 2-3 months (just about the time your fresh tomato craving should kick in!)
I'm off to Europe. Check back when I get back!