I have lots of tomatoes growing in my garden right now and they seem to be ready to harvest all at once. Here’s a really easy and delicious way to use a bunch of tomatoes. Oven roasting brings out the sweetness of the tomatoes and onion. You can freeze the leftover sauce to use in a lasagna or a pot of chili.
If you don’t have garden tomatoes, this recipe is great with store bought plum tomatoes.
Cut tomatoes in half and put them in a shallow roasting pan. I use a glass, ceramic or enamel pan for this sauce and avoid metal.
Slice a sweet onion or shallot and add it to the pan. Smash open a few cloves of garlic, no need to chop or peel.
Drizzle about 1/4 cup olive oil over the tomatoes, garlic & onions and toss the whole thing with salt and pepper.
Bake at 350 till bubbly. Squeeze the garlic from the peels.
Serve over pasta with fresh basil and cheese.
My Dad makes brisket on soft rolls, and mile high apple pie. Those two things always make me think of home!