Tuesday, June 28, 2011

Roasted Heirloom Tomato Sauce

Given the lack of water in my central Texas area, all tomato crops are coming in at the same time -- early. Leaving us with buckets of tomatoes. Adding to the production of my home garden are the discounted tomatoes being offered by my CSA, Johnson's Backyard Garden. To be fair, I have lost count of how many tomatoes I have gone through this year, but it is well upwards of 50 pounds. And, I'm not done!

Hence the theme for this week - Tomato Smackdown 2011. How many variations of sauce, pizza, salsa, and other tomato goodies can I do before these start to go bad on me? 
Hopefully, this series of recipes will be timely for you, as well!

Pictures are minimal, since most pictures of tomato sauce just wind up looking like red blobs of nasty.






































First on this week's Tomato Smackdown list is a lovely recipe that really highlights the sugar sweetness of the tomato.

Roasted Heirloom Tomato Sauce
 

















5 lb tomatoes
12 cloves garlic, divided
12 sprigs of thyme, leaves only
1 c olive oil
2 c Spanish onions, chopped
2 c dry white wine
4 stems basil
salt and pepper


Preheat oven to 350. Wash tomatoes and cut out the stem end with a paring knife. Cut tomatoes in half and, with a teaspoon, scoop out the water seeds. Set seeds and water aside in a separate bowl.

Place halved tomatoes in a roasting pan, cut side up.

Chop half of the garlic and scatter ove the tomatoes. Sprinkle tomatoes with thyme leaves then drizzle with 1/2 c olive oil.

Roast until the tomatoes are very soft, 30-40 minutes.

Let tomatoes cool to lukewarm. Then, pass through a food mill, or, rub roughly with your finger to remove any skins and seeds.


In a large pan over medium heat, warm the remaining  1/2 c olive oil. Stir in onions. Chop remaining garlic and add. Let mixture sweat for 8-10 minutes, until the onions become clear.

Add wine, then raise the heat and simmer 15 minutes, until the liquid has reduced by half. 

Add the processed tomatoes. Use the bowl of seeds and tomato water that you had set aside; run through a strainer and add the liquid to the mixture.

Stir in basil and 1 tsp salt. Bring to a boil and simmer 15-25 minutes, or until your desired consistency. When thick enough, add salt and pepper.


Items from Farm Box: tomatoes, garlic, onions, basil 

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