Monday, August 25, 2008
I've mentioned that we're up to our knees in tomatoes; we have several varieties, including Romas (plum tomatoes), Yellow Pears, and cherry tomatoes. We can only eat so many fresh in salads and such, so I came up with a quick and easy Roasted Tomato Sauce recipe.
Roasted Tomato Sauce (about 4 servings; total cook time 60 minutes)
1 Pound assorted, ripe tomatoes, washed and thoroughly dried
2 to 3 tablespoons olive oil
about 1/2 teaspoon salt
Preheat oven to 450 degrees F.
Line a heavy, oven-proof pan (I use a 10-inch cast iron skillet) with aluminum foil. Add about 1 tablespoom olive oil, and spread it around to coat the bottom and sides of the pan. Add the tomatoes to the pan, allowing them to stack up on each other if necessary. Drizzle remaining olive oil over tomatoes, and toss to coat.
Roast tomatoes for 20 minutes; remove pan from oven, and gently stir to redistribute tomatoes and oil. Return to the oven for another 20 minutes, then remove and stir again. Return to the oven, and immediately lower oven temperature to 350 degrees F. Cook for another 20 minutes, to allow much of the moisture to evaporate.
So far, I've used this sauce as a pizza topping, and I've tossed it with pasta. I'll be posting my Grilled Pizza recipe shortly!
