What are we doing with all of our garden produce you ask? Something daily! However, I'm making a batch of this particular recipe every week as long as the tomatoes and thyme continue. My hope is to put enough of this tomato sauce in our freezer to enjoy in sauces and other dishes all winter long!
This recipe comes from one of my all time favorite cook books, Rebar. Most of the recipes no longer fit the allergy-free category, but I still enjoy plucking ideas from it.
Slow Roasted Tomatoes (yields ~5 cups)
~20 tomatoes - enough to fill two baking sheets
1/4-1/2 cup unrefined, extra virgin olive oil
Fresh thyme sprigs
Preheat the oven to 250°. Cut tomatoes into quarters and place on tinfoil or parchment lined baking sheets. Brush tomatoes generously with olive oil. Sprinkle with sea salt, cracked pepper and fresh thyme. Place in the oven for the next 3 to 4 hours and enjoy the aroma as it fills you home. Once they are visible dehydrated, yet still meaty, remove from the oven and allow to cool.
Pureé the tomatoes in batches in your food processor or blender and transfer to suitable freezer storage containers. I use ziplock bags for the lack of a better plastic free freezing option. Laying the bags back on a clean baking sheet while they freeze ensures nice stackable packages.
Variation: Use fresh basil or tarragon from the garden for something different!
Linked to Barn Hop, Monday Mania, Weekend Gourmet Carnival, Slightly Indulgent Tuesday, Traditional Tuesday, Tasty Tuesday, Gluten Free Wednesday, Real Food Wednesday, Health 2Day, Pennywise Platter Thursday, Full Plate Thursday, Simple Lives Thursday.