Sauce or Soup?

I had a lot of tomatoes that just weren't going to make it much longer, do you see a pattern here? Anyway, I had plums, baby plums, yellow tomatoes, cherry tomatoes and grape tomatoes. Somehow the brownish ones didn't make it. Too soft to slice, I ended up roasting them with a little salt and pepper, garlic and olive oil. Usually we just have them like that, roasted, and smush it on a slice of toasted baguette. But I had a lot of tomatoes, a whole baking sheet full, jam packed with tomatoes. And a new gadget that I hadn't even taken out of the box on my last trip to Crate and Barrel. A food mill! I always wanted one of those. Finally. Now to put that mill to some good use.

 and after a few turns of the crank, a bowl of pure tomato goodness!

Now if I can just decide what to do with it!

Roasted Tomato Sauce

Printable Recipe

3 pounds fresh tomatoes (mix of any kind you like, heirlooms are great)

6 cloves garlic, peeled
1 onion, sliced (optional)

1/4 cup olive oil

salt and pepper

Combine ingredients on a half-sheet pan. Roast at 300°F for about 2 hours, until tomatoes get soft and caramelized. Let them cool. Run the tomatoes through a food mill to remove the skins and seeds. Or in the food processor and then strain the seeds and skins. The resulting puree will be nice and thick.

Season to taste with salt and pepper.

You can freeze it for later, or use it for anything you like, sauce or soup. Add herbs or whatever seasonings.

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