Wow, where did the summer go? Between the busy season of my work as a landscape designer, and spending time with family, I have been slightly overwhelmed.
I spent some time in the mountains, enjoying the sunsets and wildflowers
And making birthday cakes for my nieces and nephews (I have 18).
Now that things have started to calm down, I wanted to get back to creating recipes. So to re-introduce myself into the blogosphere, I have a tomato recipe. I figured with a website name like One Fine Tomato, it was high time I do a recipe that has tomatoes as the main ingredient.
Another reason for this recipe is I had to come up with a use for my overabundance of roma tomatoes. Seriously, I have not been able to keep up with these tomato plants. Made salsa with one harvest, but you can only do so much salsa before you just can’t look at another tomato or pepper without a shudder.
I was searching the internet for something to do with this all of these tomatoes that didn’t involve an excessive amount of work (unlike salsa where you have to chop, steam, peel, can etc.). I came across this recipe from Martha Stewart’s website. It sounded somewhat promising (other than the carrots, that just seems weird to me). I modified it a bit to my liking, and the result surpassed my expectations (being one who prefers an vegan alfredo-type sauce to a tomato sauce).
- 3 pounds of roma tomatoes
- 2 medium onions, halved, and sliced into 1/4" slices
- 4 garlic cloves
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt (more to taste)
- 1/4 teaspoon pepper (or more to taste)
- Preheat oven to 425 degrees. Slice all tomatoes in half and remove the core (this is one reason I like romas, you can just cut off the top 1/2 inch of the tomato and you're done).
- In a large bowl, toss all of the ingredients together. Divide evenly between two 9x13 glass dishes. Arrange tomatoes so the onions are on the bottom of the pan (otherwise they can burn), and arrange the tomatoes to they are cut side up. Bake for 45 minutes to an hour.
- Transfer mixture to a high-powered blender (in batches if necessary), and blend until smooth. If you don't have a high-powered blender, remove tomato peels before transferring to a blender. Taste for seasoning, adding more salt and pepper if desired.