Brimming with a colorful harvest...

I have been blessed with copious amounts of colorful heirloom tomatoes. It is (deeply) ingrained in me not to waste food, so I am feverishly giving away and finding uses for as many tomatoes as I can. The delicious recipe below has been a lifesaver - it uses up a large amount tomatoes, and freezes well.

(By the way, in case you're wondering, "You frame it Friday" will return next week)

roasted tomato sauce

15 cloves of peeled garlic
8 # of ripe tomatoes (any kind), cut in half
5 medium onions, quartered
1 cup of fresh herbs, chopped (I use a mixture of oregano, Italian flat leaf parsley, basil, thyme, and rosemary)
1/4 cup of olive oil
1/2 teaspoon of salt
freshly ground black pepper (I like a lot)
2-4 tablespoons of honey, optional

1. Preheat oven to 450 degrees. Chop 5 of the cloves of garlic. Leave the remaining cloves whole. In a large roasting pan, carefully toss together the tomatoes, garlic, onions, herbs, oil, salt, and pepper.
2. Roast for 25 minutes. Gently stir. Roast for another 25 minutes, stir again. Roast another 45 minutes, or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.
3. Remove from oven and taste for seasoning. Mash tomatoes slightly, (some chunks are nice) or blend until smooth if you wish. This sauce freezes well, or is great for canning. Use it with pasta, fish, or as a wonderful dipping sauce for really good french bread.

Enjoy!


"The LORD will indeed give what is good, and our land will yield its harvest."
Psalm 85:12