For those of you who, unlike me, planted way too many tomatoes this year and need a few delicious recipes for using them up, I have included the following two:
Fresh Tomato Sauce
6 pounds ripe tomatoes, peeled
¼ cup extra-virgin olive oil
5 garlic cloves, thinly-sliced
1 teaspoon sugar
1 teaspoon salt
¼ cup chopped basil or flat-leaf parsley
Core tomatoes and halve crosswise. Working over a sieve set over a bowl, squeeze tomatoes gently to remove seeds. Discard seeds and reserve juice. Coarsely chop tomatoes. Heat oil in a 6-7 quart pot over moderately high heat until hot but not smoking. Add garlic and cook, stirring, until just golden, about 1 minute. Add tomatoes, reserved juice, sugar, and salt. Bring to a simmer and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to an hour.
Note: You can peel the tomatoes by blanching them (putting them in a pot of boiling hot water for 30-45 seconds and then transferring them immediately to ice-cold water for at least a minute. The skin should practically fall off at that point.
Slow-Roasted Tomato Bruschetta
4 pounds plum tomatoes, sliced
6 garlic cloves, minced
8 tablespoons extra-virgin olive oil
1 ½ teaspoons salt
Black pepper, to taste.
1 baguette, cut into 40-50 slices
Preheat oven to 200 degrees F.
Put tomatoes on baking sheet(s). Stir together garlic and 5 tablespoons of oil and spoon over tomatoes. Sprinkle with 1 tsp salt and season with pepper. Roast, switching position of sheets halfway through roasting for 3 hours; tomatoes will shrink but retain their shape. Let cool slightly. Increase oven temperature to 350 degrees. Arrange bread in one layer on baking sheets and brush with oil. Sprinkle with salt and pepper. Bake until pale golden and crisp, 10 to 12 minutes. Place a tomato slice on each slice of toast and serve warm or at room temperature.
6 pounds ripe tomatoes, peeled
¼ cup extra-virgin olive oil
5 garlic cloves, thinly-sliced
1 teaspoon sugar
1 teaspoon salt
¼ cup chopped basil or flat-leaf parsley
Core tomatoes and halve crosswise. Working over a sieve set over a bowl, squeeze tomatoes gently to remove seeds. Discard seeds and reserve juice. Coarsely chop tomatoes. Heat oil in a 6-7 quart pot over moderately high heat until hot but not smoking. Add garlic and cook, stirring, until just golden, about 1 minute. Add tomatoes, reserved juice, sugar, and salt. Bring to a simmer and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to an hour.
Note: You can peel the tomatoes by blanching them (putting them in a pot of boiling hot water for 30-45 seconds and then transferring them immediately to ice-cold water for at least a minute. The skin should practically fall off at that point.
Slow-Roasted Tomato Bruschetta
4 pounds plum tomatoes, sliced
6 garlic cloves, minced
8 tablespoons extra-virgin olive oil
1 ½ teaspoons salt
Black pepper, to taste.
1 baguette, cut into 40-50 slices
Preheat oven to 200 degrees F.
Put tomatoes on baking sheet(s). Stir together garlic and 5 tablespoons of oil and spoon over tomatoes. Sprinkle with 1 tsp salt and season with pepper. Roast, switching position of sheets halfway through roasting for 3 hours; tomatoes will shrink but retain their shape. Let cool slightly. Increase oven temperature to 350 degrees. Arrange bread in one layer on baking sheets and brush with oil. Sprinkle with salt and pepper. Bake until pale golden and crisp, 10 to 12 minutes. Place a tomato slice on each slice of toast and serve warm or at room temperature.
If you still have too many tomatoes, please, please, please send them my way. I don't have nearly enough. Actually, I don't have any this year.
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