We've been getting the last of the heirloom tomatoes in our CSA box and at the farmers' market.
Capitalize whenever your oven is already on: I had the oven heated up to bake bread this weekend so I looked around for whatever else I could roast while I was at it. I chopped up some tomatoes and garlic, tossed with a few glugs of olive oil and some sea salt and made this outrageous (Evan calls it my "famous") roasted tomato sauce - though I find it hard to claim fame from something I put so little effort into.
Popped them into the oven at 400 degrees F for about half an hour... though, typical me, I didn't actually time it. I took them out when they looked done. That's how I've found roasting works best.
Simply smash the tomatoes with fork and you've got sauce. Blend them if you want it smooth or just eat them whole and chunky. They fall apart when you touch them. You can add herbs or some freshly ground black better, if desired, but I love letting the sweet ripe simplicity of these amazing tomatoes shine.
Spoon over any cooked plain whole grain, pasta, or bread. Serve with some high quality cheeses, olives, and a green salad and you've got a simple meal that will make you feel like you're savoring the heart of Italy. A nice glass of red wine (for the antioxidants, of course) steps it up to a date night.
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