One my birthday Tuesday, more than one of my peeps said that they hoped I was able to not cook and just take it easy for the day.
My perfect day absolutely had cooking in it! The weather was perfect for it, lovely and cool, but I would have cooked anyway. Cooking is a gift I give myself. Being overrun with tomatoes just cemented my desire. There was a Sheet Pan Roasted Tomato Sauce recipe that I found in my Simply Tomato cookbook that I was looking forward to. Here’s that recipe:
1 ½ lbs of tomatoes (all different varieties is fine), cut into chunks
1 large red bell pepper, cut into chunks
1 small onion, thinly slices
3 garlic cloves, roughly chopped
A few sprigs of fresh thyme
¼ cup olive oil
½ teaspoon chili flakes
Salt & pepper
½ teaspoon dried oregano, parsley, basil
Vegetable broth (if needed)
Lemon juice (if desired)
Pinch of sugar (if desired)
- Mix the tomato chunks, bell pepper, onion and thyme in olive oil
- Spread the veggies on a large rimmed baking sheet
- Sprinkle dried spices over the veggies
- Roast for 35-40 minutes (stirring a couple of times) until everything looks nicely roasted
- When cool, pick out as many tomato skins as your patience will allow.
- Scoop everything into a blender and blend on medium until you get the consistency you like. This is where you can add some veggie broth if the sauce is too thick.
When I weighed the tomatoes out, it seemed like such a small amount that I doubled the recipe. You’d think that after cooking 3 pounds of tomatoes, that my tomato stash would have at least a dent in it…..
There are already three tomato dishes in the fridge so I froze the whole batch. I’m guessing that within a couple more days, I can probably do another batch of this sauce (it’s really good) unless I find another recipe that looks good.
Any new recipes you’re tried out recently? Any over-abundance of produce in your world right now?







