Winter Fresh Roasted Tomato Sauce

Ready to roast

Winter can be pretty bleak and so can the available tomatoes this time of year.  I generally avoid hydroponic and imported as nothing really replaces summers' homegrown variety, but let's face it, their only available for a very limited time.  I've found a very pleasant alternative for sauces in the form of oven roasted Roma tomatoes.  Roasted with shallot, garlic and thyme then drizzled with olive oil, sprinkled with Kosher salt and fresh cracked pepper coaxing a concentrated tomato sweetness out of mediocre tomatoes.  Straining the seeds out and salvaging any juices and flavorful jelly adds brightness to the sauce.  Once roasted, I pour everything into a blender with some fresh basil and give it a spin.  Works wonders and freezes well.

Strain juices & jelly from seeds

Fresh Pasta dressed with roasted tomato sauce

Add strained liquids to roasted tomatoes in blender

                                                                       3 lbs plum tomatoes, sliced, stem to end, cored, seeds strained and juices reserved and arrange on a baking sheet covered in parchment , season with Kosher salt, pepper, fresh thyme, 

Coarsely chop 2 large shallots and 2 garlic cloves and arrange in cavity of 

halved tomatoes. Drizzle liberally with olive oil.  Roast at 350 degrees for 45 minutes or until edges of tomatoes just turn brown.  I use a lower temperature so the garlic will not burn.  While roasting, press seeds and jelly through a strainer and reserve the juices, about 1/2 cup. 

Allow to cool 15 minutes , then pour tomatoes and accumulated juices into a blender or food processor.  Add 1 cup of packed basil, 1/4 cup olive oil, reserved juices and 2 tbls balsamic vinegar.  Process or pulse depending on desired consistency.  Freezes well. Makes about 1 quart.