In the summer, I'm always looking for new uses for fresh tomatoes. This recipe for slow-roasted tomatoes is amazing. I've been making them all summer and tossing them with pasta...delicious! I had no idea homemade pasta sauce could be so easy. And so fresh.
12 ripe Roma tomatoes, (If you can't find good Roma tomatoes, any tomatoes will work. I usually figure 1.5 medium-to-large tomatoes per person.)
Ground coriander (optional)
4-6 cloves garlic, chopped
3/4 cup Kalamata olives, pitted and chopped fine
Wash the tomatoes, cut off the stem end, and halve them lengthwise. Toss tomatoes in 1 tablespoon of olive oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.
Bake the tomatoes at 200-250 until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours. Remove from oven. In a large bowl, crush/mash tomatoes with fork or potato masher. (If the skins are intact and refuse to mash, cut with kitchen scissors or slice with a sharp knife.) Mix in chopped garlic, olives, and about 2 tablespoons olive oil and a splash of balsamic vinegar. Salt and pepper to taste. Toss with cooked pasta. If the sauce is too dry, add a little water reserved from the cooked pasta to loosen.