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. 

By / Photography By | September 27, 2019

Ingredients

SERVINGS: 4 Cup(s)
  • 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.

Related Stories & Recipes

Lazy Summer Tomato Sauce

My daughter has been working at a produce stand for the past 4 summers. As a result she frequently comes home with baskets of over-ripe tomatoes impatient to be used. Mind you, I'm not complainin...

Lasagna Bowl

Fresh, bright zucchini strips and tomatoes meld with ricotta and mozzarella cheese in this gluten-free vegetarian lasagna made in one pot! 

How Tinwings Took Flight

“For me, cooking is love. It’s a privilege to get to cook every day. People come and take my food home and share it with their families. That’s amazing.” – Lee Ann Merrick

Tomato Pie

"I have seen—and loved—tomato pies made with spoonfuls of mayonnaise, cheddar cheese, and Ritz crackers crumbled on top. Still, I’ d rather crackers not cover up the wrinkled, roasted beauty of the to...

Ingredients

SERVINGS: 4 Cup(s)
  • 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)
We will never share your email address with anyone else. See our privacy policy.