Wow! I’ve been really busy these last few days, which is why I haven’t posted anything for almost a week.
It’s not that I haven’t been thinking about food, it’s just that I haven’t been home to actually cook any of it!
Today, I took a look at my produce basket and saw that I had some tomatoes that needed to be used in some capacity. They were right at the edge of going bad, so I wanted to make sure to preserve them in some way since I didn’t necessarily want to eat them right away. There were two slicing tomatoes from last week’s produce box and half a pint of grape tomatoes (that I got for FREE from my local grocery store). I decided to roast them all and make a roasted tomato sauce.
I cut the slicing tomatoes in half and placed them on a foil-lined baking sheet. The grape tomatoes I just dumped on the same pan. I drizzled everything with oil and liberally sprinkled salt and pepper. I placed them in a preheated 350F oven and let them roast for about an hour.
Once the tomatoes were nice and caramelized, I removed them from the oven and placed them, along with the oil and juices that had collected on the pan, in the bowl of my food processor and pureed everything until smooth.
I have a friend who would cringe knowing that I had included the skins, seeds and stem ends in the mix – she hates any tomato sauce or salsa that has tomato “straws and butts” as she calls them. However, you want that charred flavor that comes from the skins getting all blackened and caramelized.
The final flavor was A-MAZ-ING. I wanted to sit and eat the whole bowl-full of puree for lunch, but I didn’t want to deprive the rest of the family from getting a taste. It only made about 1.5 cups of puree, but the flavor is so concentrated I think I can use it on pasta, or in a cream of tomato soup recipe and have enough for a meal for all three of us.