When summer tomatoes are abundant, this simple roasted tomato sauce is one of the easiest ways to capture their rich, sun-ripened flavor. Slow roasting concentrates the tomatoes’ natural sweetness while garlic and fresh herbs add savory depth.
Use any ripe tomatoes you have on hand—large slicing tomatoes, colorful heirlooms, cherry tomatoes, or a mixture of varieties. Plum and paste tomatoes will produce a naturally thicker sauce, but juicier tomatoes work beautifully, too, especially when the finished sauce is simmered briefly to reduce.
Serve this versatile sauce with pasta, spoon it over polenta, use it as a base for pizza, or tuck it into the freezer for an easy taste of summer later in the year.
INGREDIENTS:
3 to 4 pounds ripe tomatoes, any variety
5 garlic cloves, peeled
2 to 4 tablespoons extra-virgin olive oil
Several sprigs fresh thyme, rosemary, sage, or another sturdy herb
Kosher salt, to taste
Freshly ground black pepper, to taste
METHOD:
Preheat the oven to 350°F. Line one or two rimmed baking sheets or shallow roasting pans with parchment paper. (Do NOT use foil.)
Cut large tomatoes into thick slices or chunks. Cherry and other small tomatoes may be left whole or halved. Arrange the tomatoes in a single, even layer on the prepared pans.
Scatter the whole garlic cloves among the tomatoes. Place the herb sprigs evenly over the top, then drizzle everything with the olive oil. Season generously with salt and pepper.
Roast for about 45 minutes, or until the tomatoes are very soft, their juices have released, and the edges are beginning to caramelize. Particularly juicy or large tomatoes may need an additional 10 to 20 minutes.
Remove the pans from the oven and allow the tomatoes to cool slightly. Discard the herb sprigs.
Transfer the roasted tomatoes, garlic, and all the accumulated juices to a blender or food processor. Blend until the sauce reaches your preferred consistency.
For an especially smooth sauce, press the mixture through a fine-mesh sieve to remove the skins and seeds.
If the sauce is thinner than desired, transfer it to a saucepan and simmer gently, uncovered, until it has reduced to the preferred consistency. Taste and adjust the salt and pepper before serving or storing.
STORAGE
Refrigerate the cooled sauce in an airtight container for up to five days.
For longer storage, freeze the sauce in jars or freezer-safe containers, leaving enough room for expansion. It can also be frozen in smaller portions for quick pasta dinners, soups, and sauces.
NOTES:
- Using several tomato varieties creates a more complex and interesting flavor. Paste tomatoes produce a thick, concentrated sauce, while heirloom and slicing tomatoes contribute sweetness and acidity.
- For deeper caramelization, roast the tomatoes at 400°F for 35 to 50 minutes, watching closely near the end.
- A small pinch of red pepper flakes may be added before roasting for gentle heat. Fresh basil can be blended into the finished sauce after roasting, but it should not be roasted with the sturdier herbs.
