This tomato sauce is mostly hands-off and slowly roasts in the oven, leaving you free to do important things while your kitchen fills with a wonderful aroma. Eat Local Challenge Participants: all the ingredients in this recipe (except salt) are available locally during the ELC!
|sunflower oil (or olive oil)|
|2 lb||tomatoes (roughly chopped)|
|8 clv||garlic (minced)|
|4 T||butter (cubed)|
Preheat the oven to 350˚F. Oil a 9x13-inch baking dish with sunflower oil. Place the tomatoes in the baking dish with the garlic, a drizzle of sunflower oil, and salt. Arrange the cubes of butter on top, and put the baking dish in the oven. Roast for 2 to 3 hours, checking after 2 hours to make sure they're not burning. You can roast the tomatoes until they begin to release their juices, or you can roast them until the edges of the tomatoes blacken and the juices are significantly reduced. Serve on top of your favorite pasta. Or put in a container in the freezer to enjoy when summer's tomatoes are a memory!
If you like a smooth tomato sauce, pass the cooked tomato sauce through a food mill to remove seeds and skins. If you don't have a food mill, press through a mesh sieve with a rubber spatula.