Kathryn Hill, contributor to the food blog “The Kitchn”, Mutual Friend of Torrez, and occasional beneficiary of the odd link here (most recently this one about making vinegar) was nice enough to share the linky-love in this post about slow-roasted tomato sauce last week.
Back when I had my own food blog, I featured this recipe as one of my favorite ways to make use of fresh tomatoes when they are abundant at summer’s end. I certainly cannot take credit for inventing the recipe, it was a find from somewhere else in the world. Nevertheless, it is both simple and incredibly delicious. I tend to only make it when the local tomato crop is available, so it’s sort of a once-a-year event for me, but that’s certainly not necessary; all of the ingredients are available year-round, and even if the supermarket gets its tomatoes from Chile or Israel or wherever during the winter, they’re adequate to the task.
I made my annual batch about two weeks ago, when I finally had a day with no clients and no errands and could stay home to tend the oven. The total cooking time is on the order of 3-4 hours, so it’s something to save for a day like that. But be prepared with a snack, because the smell of the roasting tomatoes, with all that garlic and basil, will drive you wild with hunger while it’s in the oven.
My favorite use for this sauce is for homemade pizza. It has more character and depth than the usual pizza sauce. The batch I made the other day wound up being used with creamy cheesy polenta and Italian sausages. It would also be good, I think, as the base for a Bolognese sauce, which could thn be utilized in a number of hearty dishes.
Kathryn was kind enough to post the recipe pretty much as I had typed it up for the Site Which Shall Not Be Named, and I’ll invite you to click the link back to her post to get it yourself.
(the photo, by the way, is one I took back in the “Out Of The Frying Pan” days)
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Thanks for sharing the recipe, it was wonderful!