Garlic Roasted Tomato Sauce

It’s that time of year when co-workers with exploding gardens bring bags full of surplus fruits and veggies into the office. What to do when you’re gifted nearly nine pounds of beautiful, organic tomatoes with a fast-approaching expiration date though? I happily helped a friend out of this exact predicament and quite frankly, don’t know if I’ll ever make tomato sauce any other way again.

Roasted Tomato Sauce

Roasting is one of my favorite ways to use up slightly wrinkled veggies because it both concentrates their flavor and camouflages any puckered skins in the process. When a pan of day-old tomatoes comes out of the oven after two glorious hours, you can’t tell which wrinkles are from age and which are from roasting. One taste and it doesn’t really matter anyway, though.

I started with this recipe and ran with it -using more tomatoes, adding a few shakes of red pepper flakes, a can of tomato paste and a pinch or two of sugar. One thing I didn’t change though was the garlic. We skinned and chopped nearly one entire bulb of garlic per batch. That’s bulb, not clove.

The only time I’d advise against making this sauce is if you have plans to lock lips later with someone who’s not invited over for dinner.

Squishy, wrinkled tomatoes: What’s your favorite way to use them up?

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