Talking Tomatoes
‘Beefsteak’ is a relative term
If you’re looking for the largest variety of privately owned heirloom tomato seeds in Michigan (and arguably the world), you will find it in a farmhouse outside of Co...
Note: While a variety of different tomatoes makes the besttasting sauce, an all-orange or all-yellow sauce is fun to make.
Ingredients
SERVINGS: 2 Serving(s)
- 7–8 ripe heirloom tomatoes (quantity varies based on tomato and pan size)
- 4 peeled garlic cloves
- small amount of onion
- 1 carrot, washed but unpeeled
- 5–6 large basil leaves
- 2–3 sprigs of fresh oregano
- 2–3 tablespoons olive oil
- salt
- pepper
Preparation
Preheat oven to 350°.
Rub bottom and sides of large baking pan with olive oil. Wash and cut tomatoes, removing core, any blemishes and most seeds. Place skin side down in a single layer in pan. Pieces can touch, but should not overlap. Cut garlic cloves in half, chop onion, cut carrot into coins and place all these among the tomatoes. Tear up basil leaves (reserve 2) and sprinkle them with the oregano on top of the tomatoes. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 45–60 minutes, until onions and tomatoes start to brown and carrots are easily pierced with a knife. Scrape mixture into large-mouth Mason jar and add reserved fresh basil leaves. Blend completely with an immersion blender.
Sauce is ready to be eaten or frozen.
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