Like me do you have an abundance problem? Too much of a good thing? Pounds and pounds of round red orbs falling off of your tomato plants, overflowing your baskets, rolling across your counters? Fruit flies buzzing about? I don't know about you, but no matter how freaking delicious they are right now I can only eat so many. And I've been eating dozens! So here's what ya do, so you can enjoy them when the dark days of winter are sapping your spirit...say January or February...when all seems cold and gray and tomato season seems to be not just months, but years away: MAKE SAUCE! In particular this sauce because nothing could be easier. I mean really easy in that walking down the street and breathing sort of way. If you don't have tomato plants at home, get yourselves to the nearest farmer's market, because tomato season is on! And come February, when you have your delicious, steaming platter of spaghetti with marinara sauce in front of you, and after that first bite you taste the sunny warmth of summer, think of me and know I'm probably doing exactly the same thing!
Summer Fresh Tomato Sauce
(thanks to w's friend Kathleen for the inspiration!)
1 dozen (or more....or less) fresh tomatoes (I would use medium round or Roma/San Marzanos. Save the big beefsteaks for your burgers and BLT's)
extra virgin olive oil
Preheat oven to 250*. Destem tomatoes. Slice tomatoes in half and arrange cut side up on rimmed baking sheet. Sprinkle with salt. Drizzle with olive oil. Slide baking sheet in middle of oven and roast for 3-1/2 hours. remove baking sheet. Carefully slide a spatula underneath each tomato and drop into work bowl of food processor. It may take a couple of batches. Pulse tomatoes until chopped to your desired consistency. Eat fresh, or remember that winter will soon be here and freeze a few conatiners.
*cook's note: I read a lot of recipes that called for adding herbs sprinkled on top while they roast. I think this takes away from the essential freshness of this sauce. Save the herbs to add when you heat up the sauce later.