Is it just us, or is this a really good tomato year in Texas? Like really good. We’re up to our eyeballs in tomatoes, to be honest. And so it goes with the onslaught of tomato recipes.
A simple gazpacho is the go-to, particularly if your garden is also yielding an abundance of cucumbers. We love gazpacho to cool us off on heat advisory days.
A fancy tomato tart will impress any guest – and guess what? With store-bought puff pastry, it comes together in a snap while making you look like a gourmet hero. Go ahead, take a bow. You deserve it.
When it comes to salads, you can certainly toss them on a chopped salad. If you’re growing the big slicing tomatoes we like to make a balsamic-drizzled Caprese, or simply embrace the tomato itself by slicing and tossing with some S&P, olive oil and a little thinly sliced red onion.
What’s our favorite summer tomato recipe? There is nothing in this world better than a great sauce. While typically ladled over pasta, this particular sauce is pretty versatile. Purée some of it to use with homemade pizza, or even set some simmering with eggs for a makeshift Shakshuka. Whichever way you make it, we like this sauce for three reasons: it uses 2 whole pounds of those homegrown tomatoes, you can freeze it or jar it for use after tomato season, and the mix of fresh and roasted tomatoes really gives you the best of both.
AA’s Roasted Tomato Sauce
2# Tomatoes (preferably Romas or Slicing Tomatoes but really whatever is in your garden)
6 Cloves Garlic (Sliced)
1 Tablespoon Chili Flake
1 Medium Yellow Onion (Medium Dice)
4 Sprigs Thyme
4 Sprigs Oregano
1 Bunch Basil (Chiffonade)
1 Cup Red wine
Salt and Pepper
- Cut tomatoes in half and take out the core.
- Place half of the tomatoes in a large bowl and toss with olive oil, salt, and pepper.
- Reserve the other half of tomatoes for later.
- Place the seasoned tomatoes on a baking tray lined with Parchment paper and bake at 250 for about an hour and a half to two hours. Tomatoes should not be completely dry but shriveled up a bit.
- In a large saucepot, heat about a ½ cup of olive oil and add chopped onion.
- When onion becomes translucent add sliced garlic, thyme, oregano and red chili flake.
- Sautee on low heat for about 2 minutes and then add the wine and reduce to about a half-cup.
- Next, add the Roasted tomatoes and reserved raw tomatoes and simmer for about 2 hours depending on how juicy the tomatoes are and how thick you like your sauce.
- Let sauce cool slightly and then blend in a blender or with a stick blender.
- Season with salt and pepper and fold in chiffonade basil.
Now, isn’t summer wonderful?
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