My mom (a master gardener) is the caretaker for the Runestone Museum heirloom garden in Alexandria, near our lake place. She brought home a huge bag (estimating 3lbs) of various heirloom tomatoes — small yellow, apricot gold (golf ball size) and red cherries.
This roasted tomato recipe is great for using up end of season tomatoes–the ones that might be a bit overripe or otherwise “imperfect”. Any variety works, as well as using several varieties. I decided to use it for spaghetti and meatballs and pulled the last of the basil and threw in some oregano too. The boys couldn’t believe there wasn’t any cream in the sauce, as it was so thick and luscious.
A delicious last meal to celebrate the season’s best! Thanks Mom! I imagine using this recipe this winter when the tomatoes are, well, “meh” and I need to be reminded why I live here.
Roasted Tomato Sauce
- 3 lbs tomatoes, cut to consistent size (I left the small yellows whole, halved the grape/cherry size and cut the golf ball size apricot ones into quarters)
- 1 onion quartered
- Olive oil, salt and pepper
Toss tomatoes and onion in olive oil, season with salt and pepper. Roast at 400 for 30 min until juices burst and edges are singed. Puree.
I could have used this as is, but added a few basil and oregano leaves and some chopped garlic, sauteed in olive oil.