roasted H&O tomatoes
With the very last of my garden’s ripe tomatoes, I decided to make sauce. And because these tomatoes weren’t the sweetest (cold weather is the culprit, I suspect), I chose to roast them before turning them into a pomodoro. My recipe is an on-the-spot improvisation. I used:
As many tomatoes as you see above (a mix of Jersey Devils, Tommy Toes, Austin Red Pears, and one San Marzano)
4 cloves of garlic (stiff-neck, my new favorite), smashed
1/2 cup extra virgin olive oil
1/4 cup red wine (Cote-de-Brouilly Beaujolais, specifically, but any hearty drinking wine will do)
Kosher salt and cracked black pepper
Preheat your oven to 450 degrees. Put the tomatoes and garlic on a baking sheet, and drizzle them with olive oil and a generous sprinkling of salt. Cook them in the oven on the center rack for approximately 20 minutes, or until some of the tomatoes are brown and others look like they’ve “popped.” Transfer the tomatoes/garlic and their oil to a large sauce pan, smoosh them until they’re saucy, add the wine and cracked pepper and bring to a boil. Once the sauce begins to boil, turn the heat to Low, and let simmer for 30 minutes, or until the sauce has thickened. Add salt to taste.
I must say, I’m pretty pleased with how my sauce turned out. Again, that it was made from tomatoes that I grew myself makes it even more delicious. And to make that satisfaction last just a little bit longer, I chose to freeze the sauce for later. Won’t it be so wonderful to have summer tomato sauce on a winter’s night not too far from now. Yes, I think it will.