Roasted Garden Tomato Red Gravy
A few nights back, Nat made a big batch of red gravy. Or...as you guys might call it: tomato sauce. Using a bunch of varieties including Romas, Mr. Stripey's and Green Zebras, it turned out delicious. She used a recipe that called for roasting the tomatoes after halving them and de-seeding them. She put together a couple pans worth and made gravy to last weeks!
I think she improvised a bit, but her gravy/sauce was based largely on this Alton Brown recipe:
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine
Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine
Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
I actually ended up making up my own recipe because we didn't have a food mill and I didn't love broiling all the ingredients together. I broiled the tomatoes with a little olive oil for two hours at 325. If your tomatoes are mostly little guys, do it for less. When the tomatoes were done, I pulled them out to cool and started sauteeing garlic and onion in OO in a soup pot. When the onions were soft, I started pinching the tomatoes out of their skins into the pot, discarding the skins. I added fresh oregano and basil and a few shakes of red pepper flakes and let it cook for about 1.5 hours. I added 3/4 c dry white wine, plus salt and pepper and then let that cook for 30 minutes. It could have definitely cooked for longer as it kept getting thicker, but we were hungry! I think roasting the tomatoes made the sauce extra yummy. The house smelled amazing.
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