A couple of weeks ago I shared a recipe for Roasted Tomato and Whipped Goat Cheese Spread using up what I thought was my “end of the summer” tomatoes, only to find out that the tomatoes would keep on coming . I am not complaining considering tomatoes are one of my favorite things to cook with, put in salads or just pop in my mouth and eat. Today I am sharing another end of the summer tomato recipe for Slow Roasted Tomato Sauce.
If you don’t have any tomatoes from your garden just buy them at your local farmers market or grocery store. I like the flavor of slow roasted tomatoes and will take them any day over a can of plain old diced tomatoes. While you are roasting your tomatoes you can begin the rest of the preparations for your sauce.
This recipe uses carrots, onion and zucchini but feel free to modify using whatever vegetables you have laying around or meat if you prefer. I like making a pot of this for a meal and freezing a batch for a rainy day.
- 4 cups tomatoes, cubed
- Olive oil
- 4 garlic cloves, minced
- ¼ sweet onion, chopped
- 2 carrots, chopped
- ½ zucchini, chopped
- 2 Tbsp. tomato paste
- 2-15oz cans of tomato sauce
- 1 tsp thyme
- ½ tsp red pepper
- 1 tsp basil
- 2 bay leaves
- 2 tsp oregano
- 1 Tbsp. sugar
- Preheat oven to 225 degrees.
- In a medium mixing bowl mix the cubed tomatoes with olive oil, salt and pepper (I just drizzle the olive oil on the tomatoes to coat them). Mix well.
- Place the tomatoes on a baking sheet (I put foil down to keep the mess contained).
- Roast tomatoes for 1 hour.
- While the tomatoes are roasting drizzle olive oil on the bottom of a large pot and heat on medium heat. Add garlic and onion and sauté until translucent.
- Add carrots and zucchini and continue to sauté until soft.
- Add tomato paste, sauce and remaining ingredients and let simmer stirring occasionally until the tomatoes are done roasting.
- Once the tomatoes are done roasting add them to the sauce and continue simmering for 30 minutes.
- Remove from heat and serve over warm pasta, ravioli along with crusty garlic bread.
Feel free to add different vegetables you may have on hand or meat.
For the tomatoes you can use any variety of tomato—if you use cherry tomatoes just half the tomatoes to roast.