Herb-Roasted Summer Tomato Sauce

Name: Herb-Roasted Summer Tomato Sauce
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 3 -4 quarts tomato sauce
Ingredients: 20-25 medium heirloom tomatoes (cored); 1 medium head garlic (peeled and separated into wedges); 1/4 cup each minced fresh basil (oregano, and parsley); 1/4 cup olive oil; Salt and pepper to taste

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August 24, 2015

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Slow-roasted for hours in plenty of herbs and garlic, this tomato sauce packs in the absolute BEST flavors of summer! — It’s awesome on top of pasta and freezes wonderfully.

Breaking Announcement!!!

Summer’s not over yet. Even though the back-to-school commercials are on every 5 minutes, even though Halloween candy is already showing up in the grocery stores, and even though I’ve had to pull out the sweatshirts occasionally, I’m just gonna remind you that we still have a solid week left of August.

Plus my tomatoes are showing no sign of slowing down so there’s that. I’ll let you know when I pick the last one of the season and then MAYBE we can start trying to wrap our minds around pumpkin and apple everything.

Slow-roasted for hours in plenty of herbs and garlic, this tomato sauce packs in the absolute BEST flavors of summer! --- It's awesome on top of pasta and freezes wonderfully. @WholeHeavenly

Side note: I’m the hugest hypocrite ever. I broke my first can of pumpkin open last week and totally broke all the seasonal rules.

Sorry, ‘cept not really. 😉

September 1st guys. I’ll wait til then and no later to slam pumpkin in your face.

For now….tomatoes. It is going DOWN. I’m drowning in them, guys…

And this sauce. I’m just gonna put the word liquid goooooold out there because that’s basically what it is. Super-sloooow roasted heirloom tomatoes. With millions of herbs and garlic and doused in all the olive oil.

Into your blender then into your mason jars then straight onto your spoon is pretty much where it will end up.

Roughly 6 or 7 jars of this sauce are currently taking up residence in my fridge with more hanging out in the freezer. If you were to peek into my stash, you may think I’m stocking up for like a zombie apocalypse or something…

Really guys, I’m seriously so obsessed with this sauce I’ve been putting it basically on everything, from pizza to pasta but mostly on my spoon.

Begin by gathering up 20-25 of your prettiest heirloom tomatoes and then core ’em and stuff ’em with tons of herbs and garlic.

Oh my heavens yeaaa!

Then dump on the olive oil. I generally hold back nothing at this point. 😉

Salt and pepper join the party and then it’s into the oven to let time do its job. I generally bake my tomatoes until they’re completely soft and beginning to burst, which takes anywhere from 2-3 hours.

Like THIS.

Don’t try to rush the slow-roasting process of the tomatoes, guys. A nice slow roast time at 300F along with tons of herbs and garlic will build up the BIGGEST flavors in the sauce. Honestly, I don’t even think the Italians could make a better tomato sauce.

Let the tomatoes cool for about 20 minutes then it’s time for some vroom vroom action! Depending on the size of your blender, you may need to blend the tomatoes in batches—also be very careful that you only fill the blender 3/4 full.

Blendy-blend. Taste the sauce and add more salt and pepper as needed….

Then faceplant. Because we just knocked tomato sauce to a whole different level of awesomeness.

And accomplishments like that require celebrating. Shall we toast with shot glasses of this sauce?

Let’s do it.

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