During the summer months there is always a glut of tomatoes to harvest although this year my tomato harvest has been quite disappointing. Nevertheless, I love this roasted tomato sauce recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg cookbook. The recipe is easy, and can be used many different ways. I was excited that I had all the ingredients on hand from my garden (minus the olive oil and salt and pepper)! It was really nice to know that everything in this particular batch of tomato sauce came straight from the garden.
Roasted Tomato Sauce
from Hugh Fearnley-Whittingstall’s River Cottage Veg
- 3 to 4 pounds of tomatoes, larger ones halved
- 3 garlic cloves, finely chopped
- A few springs of thyme
- A couple springs of marjoram (optional)
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
Preheat the oven to 350°F. Lay the tomatoes, cut side up if halved, on a baking sheet. Scatter over the garlic and herbs and trickle over the oil. Season with plenty of salt and pepper. Put the baking sheet in the oven for about an hour, maybe a bit longer, until the tomatoes are completely soft and pulpy, and starting to crinkle and caramelize on top. Set the tomatoes aside to cool for half an hour or so. Then tip them into a large sieve set over a bowl and rub the pulp through with a wooden spoon or use a food mill. Discard the skins and seeds. Your tomato sauce is now ready to use.
I don’t use marjoram but replace it with a few springs of fresh rosemary. Also, after I pull the tomatoes out of the oven and they have cooled, I put the tomatoes in my food processor for a few whirls until I get a nice sauce-like texture. I don’t bother to food mill my sauce because I don’t mind skins in my sauce. I transfer my whirled sauce into a sauce pan and let it gently simmer on low heat for about a half hour. Then I season to taste.
If I am not going to use my sauce right away I put it in mason jars and freeze it. Because there is a bit of oil in this recipe, I don’t can it.