filed in Foodstuff
The Best Sauce for Tomato Season
Summer is coming. I’ve harvested a juicy tomato from the garden so far, though it’s still too early to find a crop of ripe, flavorful heirlooms in the store. Since the season is short, once they start appearing, I gorge myself. One of the simplest and most delicious pasta sauces is made using only slow-roasted tomatoes (which I then toss with Parmegiano Reggiano). This recipe is SO easy, and I prepare a big batch to freeze and savor in the tomato-void of winter.
Slow-Roasted Tomatoes (from The Joy of Cooking)
Preheat the oven to 250 degrees.
1. Spread out on a rimmed baking sheet lined with parchment paper:
4 to 5 large ripe tomatoes, cut into 3/4 inch slices
2. Combine:
1/2 teaspoon powdered sugar
1 teaspoon salt
1 teaspoon ground black pepper
3. Sprinkle mixture over the tomatoes.
4. Drizzle over:
Olive oil
5. Sprinkle with:
Chopped fresh basil, thyme or other herb of your choice
6. Bake for 2 hours, then let cool to room temperature.
Discussion
4 comments for “The Best Sauce for Tomato Season”
Leave a Reply
About this Site
FIRST PERSON SINGULAR is a guide to surviving, thriving and sometimes just getting through a single day. Created by Wendy Braitman (more…)
Follow First Person Singular
Greatest Hits
Wow! This sounds so incredibly amazing – thanks for sharing! I’ll be cooking up a few batches of this recipe over the summer. 🙂
[…] The Best Sauce of Tomato Season – A sliced view of the first home-grown tomatoes from the garden, surrounded by Bufalo di […]
[…] was mad for him, or even in lust, I might’ve already been on my way. Instead, I’m going to make spaghetti, watch Anatomy of a Murder on TMC and cuddle with the dog who loves me. Happy […]
[…] Being outside feels like being inside an oven. I seriously considered whether it was possible to slow roast a pan of tomatoes on the steps of my backyard, because, for one thing, you’d have to be crazy to […]