Roasted Tomato Sauce

Where does the time go….?As usual, I’m behind with my Nom Fu obligations. I plead the general contrariness of life. I haven’t stopped cooking – I just stopped remembering to blog about it!

Still, I remembered in time to grab my camera for a foray into the unknown today. The subject of today’s experiment was in fact, driven by necessity. I grew tomatoes this year. They entirely refused to ripen on the plant, and as the days drew in and the weather threatened frost I picked a huge number of green tomatoes and put them in a bowl on the windowsill in a hopeful sort of way. Then I forgot about them. And they ripened.

So I had a large number of ever-riper tomatoes. I am not really much of a tomato user, to be honest. Canned ones in chili and the like, yes. Tomato puree, sure. The odd tomato in a salad, why not. I gave at least half of them away. But over a kilo of super ripe tomatoes that needed to be used right now? Panic…. Then I thought – I know! I’ll make a lovely roast tomato thing out of them, and freeze it, and it will be yummy for soup or chili later in the year. Right? Right!

So with no further ado….

Simplez.

The ‘ingredients’? Just over a kilo of tomatoes. An onion. Some lovely big garlic cloves. Not worthy of a proper ingredients list as this could be more or less anything you fancy – the tomatoes, however, are the point.

I sliced them all in half, cut out that greeny pithy core bit, and popped them into a deep-ish pan. Peeled the garlic cloves and popped them on top. Sliced the onion likewise. Gave it all a sprinkle of salt and a good spray-drizzle of oil, and a few Herbes de Provence for good measure.

The pan then went into a 200C oven for 45 minutes. It came out looking like this:

I put a foil hat on the pan and left it for about half an hour, and then went back and slipped all the tomato skins off. You can just pinch them off at this point. Any that stick, just squeeze the pulp into the pan and discard the skin. Easy. Then decant the whole lot into the container of your choice and have at it with a stick blender. A lot.

Result:

It comes out thick and splodgy, very like a thick ketchup. The flavour, however, I found rather disappointing. Tomato-blah, with an edge of charred onion that should have been rustic and delicious, and sort of wasn’t.

I could add a bit of sugar and vinegar, but then it would be rather ill-suited for use as an ingredient in other things. Still trying to decide what to do with it – I’ll probably bung it in the freezer anyway, simply because it’s a Home Grown Home Made Thing and I can’t quite bear to chuck it away; I expect I’ll ensoupify it later in the year. With the addition of more tasty ingredients, it would make an okay base.

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