In the summer when there are lots of fresh veggies
in our gardens or at the farmers market, this is a
wonderful recipe to try! Also check out the
variation at the bottom of the post for a side dish.
In small mixing bowl, combine:
1 cup olive oil
1/2 cup red wine vinegar or balsamic vinegar
1/2 teaspoon dry oregano flakes
1/2 teaspoon Italian seasonin
1 Tablespoon dried parsley (or fresh if available)
1/2 teaspoon salt
pepper, to taste.
This is enough for two 8x10 baking pans.
In the bottom of 2 8x10 glass baking pans, place:
1 large onion, rough chopped
8-10 cloves of garlic whole or smashed
Divide this between both pans.
Cut tomatoes in half, quarters, or chunks, depending on size
of tomotoes used. The ones here are small Fourth of July
tomatoes. Italian tomatoes are also good. Any type of tomatoes
should work fine. As much as possible, place skin side down.
Cover the bottom completely, overlapping. Don't be skimpy!
Drizzle half of the olive oil mixture over each pan.
Roast in the oven at 400 degrees for one hour.
Half way though cooking time, switch pans if they are on
two different oven shelves.
Oh, this smells good!
Take the roasted tomaotes out of oven and let cool.
When cool, put 1/2 the mixture in the blender or
food processor and pulse to the consisteny that you
prefer. Repeat. If you want a meat sauce, add browned
ground beef. This is really yummy served over steamed
zuchinni and yellow summer squash or the traditional pasta.
The finished product!!!
This can also be frozen to use at a later date.
I use freezer zip bags.
A variation for a side dish:
Add zuchinni chunks and/or yellow summer squash chunks in the bottoms of the pans before adding tomatoes. After removing the roasted tomatoes and veggies from the oven, sprinkle with grated Parmesan or Romano cheese, and serve warm!