Roasted Tomato Sauce

I lived in a very small apartment for 4 years. It never really felt like home. In fact, I didn’t like being there all that much: on a whim I painted 3 walls a very garish green. I thought it would brighten up the place, but it just looked tacky. Alas, I had to live with that mistake for way too long. When Colin and I moved in together this year in April, we found a darling town home. This place I love. Partly because it is spacious, has a fire place, and even a little yard; but mostly because I am sharing it with the man that I love—and our crazy Jack Russell Terrier. This new place is my sanctuary. I feel safe here, and relaxed. I love cooking and filling the house with enticing smells, while Mr. Watson sleeps and Colin works on his various creative projects. We share wine–lots of wine–as we eat, cook, and listen to music together in our home. I’ve never really known what home can feel like, and does feel like to many people, until now. And, it is the best feeling in the whole world.

The tomatoes in this recipe came from our next-door neighbor—a sweet woman who has welcomed us warmly.

Roasted Tomato Sauce

3 cups cherry tomatoes (mine were a gift; you can buy a 16oz container)

3 medium-small carrots, diced

2 tablespoons herbs de Provence

Olive oil or bacon grease

¼ cup chicken stock

1/2 teaspoon oregano (or a few good shakes)

Kosher salt or sea salt

Freshly ground black pepper

*4 cloves garlic (chopped or just smashed)

*1 shallot (chopped roughly)

Preheat your oven to 350, and in a medium bowl, toss the whole cherry tomatoes in with 3 tablespoons of olive oil, herbs de Provence, and 3 twists of sea salt, and a few good twists of pepper. I used bacon grease because I had just made bacon and my cookie sheet was filled with it. Bake for 30 minutes, or until some of the tomatoes burst. Scrape the tomatoes and all the juices back into the medium bowl and let rest for a few minutes. To a sauce pan, add a tablespoon of olive oil, and cook the garlic and shallots over medium-low heat for about 3-5 minutes.

**If you have IBS or a sensitive stomach, take a spoon and remove the garlic and shallots after they’ve had a chance to infuse the oil with flavor. This is a great way to add flavor without hurting your tummy. If you don’t have these issues, leave them in!

Then add the chopped carrot, a twist of sea salt and pepper, and the oregano, and cook for 5 minutes or so, or until tender. Add the chicken stock and scrape the bottom of the pan. Then add in the tomatoes with their juices. Cook for 5 minutes on medium-low, so all of the flavors can combine. Add more chicken stock if it is looking too thick and dry.

Take your immersion blender and blend quickly, until you get the desired consistency. I wanted mine chunky. You can also do this in your blender or food processor. That’s it!

You can serve this right away over pasta or chicken—whatever you like. I put mine in a jar and let the flavors combine even more for a few days, and then I cooked up some meatballs and served it all over quinoa pasta. Delish!

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