Roasted Heirloom Tomato Sauce

This lovely recipe highlights the sugar sweetness of the tomato.

Roasted Heirloom Tomato Sauce

The Tomato Festival Cookbook

5 lb tomatoes

12 cloves garlic

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.

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