Late-Summer Tomato Sauce

September 27, 2019

A yummy roasted tomato sauce where the last of the summer tomatoes mingle with capers and olives for a hearty flavor. Freeze to use all winter long.

Ingredients

4 cloves garlic, minced

1 cup chopped red onion

1/2 cup pitted Kalamata olives

1/4 cup drained capers

1 teaspoon fresh thyme or 1/2 teaspoon dried

Pinch of cayenne pepper

4 tablespoons extra-virgin olive oil

2 pounds local ripe heirloom tomatoes

1/2 cup chopped fresh herbs such as parsley, basil, or oregano (optional)

Preparation

1. Preheat oven to 450ºF degrees.

2. In a medium-size baking pan large enough to hold the tomatoes without overlapping, combine the garlic, onion, olives, capers, thyme, and cayenne. Drizzle with olive oil and spread out ingredients evenly.

3. Core the tomatoes, halve crosswise and arrange, cut side down, on top of the other ingredients in the pan. Roast 20 to 25 minutes or until the tomato skins appear blistered and wrinkled. Cool in pan 15 minutes. Using your fingertips and a paring knife, carefully remove the tomato skins; discard.

4. Working in batches, place contents of the pan (including juices) into a food processor or blender and pulse two or three times (sauce should be very chunky).

5. Stir fresh herbs into the sauce. Place in jars to freeze or serve over pasta with grated parmesan.