My garden is currently bursting with huge amounts of beautiful heirloom tomatoes and gorgeous herbs. There’s no way I can eat all of that bountiful produce fresh, but what I can do is make amazingly tasty pasta sauce that we can enjoy throughout the winter months.
Isn’t that one reason we garden, after all? So that we can enjoy the fruits of our labor, even months after growing season has passed? Something about prepping and freezing food for the winter just feels so prairie woman-ish, and that appeals to me. Perhaps not the whole prairie woman life is ideal, but the growing and cooking part is right up my alley.
This roasted heirloom tomato and garlic sauce is flavorful, herby, and garlicky, and is adorned with the subtle sweetness of the fresh tomatoes. It is wonderful on pasta when it is freshly made, but also freezes very well and still tastes great months after it was made. So if you have an abundance of tomatoes right now, make loads of this sauce. It’s so good that I promise you will run out of your supply before next growing season.
2 lb. ripe heirloom tomatoes, or any other fresh variety of tomatoes
2 Tbsp. olive oil
3 cloves of garlic, peeled and smashed
½ yellow, onion, diced
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
⅔ c. white wine
¼ c. tomato paste
1 tsp. honey
1 tsp. red chili flakes
Salt and pepper
Preheat the oven to 425 degrees.
Combine the tomatoes, garlic, and olive oil on a lined baking sheet. Roast for 15 minutes, stir, and roast for 15 more minutes. Remove from the oven.
Dump everything from the cookie sheet, including the oil, into a large skillet. Add the onion and cook on medium high heat for about 5 minutes. Add the wine, honey, and tomato paste, stir to combine, and cook for 1-2 minutes. Using an immersion blender, puree about half of the sauce until it is somewhat smooth, leaving the other half chunky. Add the fresh basil and oregano, and simmer for 20 minutes or so, until the sauce thickens.
Season with salt, pepper, and red chili flakes and serve with pasta.