Posted on 05 July 2010 by

My Mother\’s Roasted Tomato Sauce

roasted-tomato-sauceBy David Harbilas

I don’t think my mother actually created this sauce.

I credit that to another food writer, though I don’t exactly know who; but she did seem to perfect it very quickly.

This is, as I remember it, exactly as she made it, and it goes well with nearly everything from pasta and chicken to fish.

I once made it with lobster for some friends in Florida–they bugged me for years to return to make it again.

Makes about 4 cups of sauce

  • 10 fresh plum tomatoes
  • 1 large yellow onion, preferably Vidalia
  • 6 cloves of garlic, peeled and left whole
  • 1 ½ cups white wine
  • 2 tablespoons balsamic vinegar
  • Olive oil
  • salt and pepper
  • about 3 branches of fresh thyme
  • 2 tablespoons sugar
  • salt and pepper

Preheat an oven to 375 degrees. Cut each tomato in half lengthwise and place on a sheet pan, cut side up. Roughly chop the onion and scatter the pieces around the tomatoes. Scatter the garlic cloves on top of the onion. Drizzle all the vegetables with olive oil, then season with the sugar, salt and pepper, and some of the leaves of thyme stripped off the branches.

Roast the vegetables for 45 minutes to 1 hour, or until the onion is slightly charred and the tomatoes are soft. Remove from the oven and cool for at least 30 minutes. In a food processor, blend the vegetables to form a chunky sauce. Remove the sauce to a saucepan and bring to a simmer. Add the white wine and balsamic vinegar and simmer for an additional 30 minutes. Serve.

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