This time of year, when our gardens are overflowing with tomatoes, nothing makes me happier than fresh tomato sauce. It is one of those old fashioned recipes that always delivers. And this overnight in the oven method, makes it easier than ever. The slow roasting renders the entire plum tomato useable in the finished pasta sauce. The sauce will last in the freezer in small portions, for up to three months. So you can thaw summer fresh tomato taste later in the fall and early winter. Truly – this recipe is both failsafe and always delicious.
- 1 lb (about 24) of cherry or other baby tomatoes
- 2 teaspoons salt
- 1/4 teaspoon of sugar
- 1 teaspoon of dried thyme
- 2 tablespoons of olive oil
Preheat the oven to 500 degrees F.
Cut the tomatoes in half and sit them out cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.
Transfer the tomatoes to a food processor and pulse until coarsely chopped. Season with salt and pepper. Carefully heat over medium heat – and serve with hot pasta.