Now that you’ve shamed your tomatoes into ripening with my infamous and slightly naughty Fifty Shades of Tomato Gardening, it’s time to reap the rewards. And this doesn’t entail any pinching or depriving.
We all imagine the idea of an Italian Nonna standing in front of a giant stockpot stirring intensely as she tends to her homemade sauce hour after hour on a Sunday.
But, that certainly doesn’t FIT our busy schedules these days, does it?
I’ve discovered an equally satisfying way to make batches of sauce AND still have time for a glass or two of vino.
DSP Dixie’s Not (Quite) Mother’s Sunday Sauce
~tomatoes (as many as you have)
~onions (as many as you want)
~carrots (I use two small, but if you like sweeter sauce, add more)
~garlic (I usually add about 4 cloves)
~extra-virgin olive oil “EVOO“, salt, pepper, chili flakes, fresh herbs (all optional)
- Preheat oven to 350.
- Pour yourself a glass of wine.
- Cut large whole tomatoes into quarters. Mix with whole cherry and plum tomatoes in a bowl.
- Add a few slices of onion, garlic, and cut carrots to the bowl if you chose.
- Coat with olive oil, salt & pepper, and red chili flakes if you like it hotter and pour out onto a large sheet pan.
- Roast in 350 degree oven for about a half hour or until they break down and caramalize. Stir if they start to get too dark.
- Pour all that yummy red goodness back into the original mixing bowl.
- Using an immersion blender, whip it all up into a fabulously red sauce.
If you prefer a thicker sauce, add a few spoons of tomato paste to your sauce. If you prefer a creamy sauce, pour in some cream and mix it all up!
If you prefer a VODKA cream sauce, add some cream and a quarter cup of vodka. Or, just drink the shot and call it good. You derserve it,… you just made homemade tomato sauce for goodness sake!
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