This flavorful blend can stand alone with pasta or be used as a base for other dishes, such as curries. This recipe calls for 4 1/2 lbs tomatoes, but you can divide or multiply it, depending on how much you have on hand. It's relatively simple and makes the kitchen smell so glorious. You have a choice in the end to keep it all whole, or blend the flavors by putting it through a food mill or pureeing. The final product can be eaten fresh or frozen for later.
final yield depends on if you blend or mill it
4 1/2 lbs ripe tomatoes, halved
7 ounces shallots (or onions), peeled and thinly sliced
4 galic cloves, peeled and thinly sliced
a few rosemary, thyme, basil or oregano springs
1 tsp salt
1 tsp ground black pepper
1 tsp sugar
1/4 olive, sunflower or canola oil
Preheat oven to 350 degrees.
Place tomatoes, cut side up, in a single layer on a baking dish or roasting pan. Toss all the remaining ingredients together in a bowl, mixing evenly. Roast for around an hour, 'til vegetables are well softened.
In the batch I made last night, I blended it until almost smooth opting not to use a food mill which would remove the seeds and skin. Leaving it chunky could be fitting for some dishes. The photos show orange banana tomatoes but any variety or a mixture can be used.
|tomatoes and herbs in baking dish|
|shallot/oil mixture poured evenly over tomatoes|
|just out of the oven|
adapted from The River Cottage Preserves Handbook
recent article waxing about shallots