It’s dry-farmed tomato season, which means I’m making big batches of Susie Bright’s roasted tomato sauce. This recipe is amazingly delicious and ridiculously easy — about 10-20 minutes of prep depending on how much you’re making, plus blending at the end. And it freezes really well, so whenever it’s tomato season, we make giant batches of it and freeze it for the winter.
You know that children’s book, Frederic, about the mouse who sits around in the summer gathering words and colors and sun rays to store up for the winter? That’s what this sauce feels like. When winter comes, and it’s been gray and cold and wet for days on end, we stick some tomato sauce in the microwave and put it on pasta, and it feels like pulling a bit of stored summer out of the freezer. And when the sauce is roasting, it fills the house with this ambrosial tomato perfume. We mostly make this to freeze, but we can never resist eating some of it right away, warm out of the oven.
I got the recipe from Susie Bright, and have adapted it over the years. Here’s my version.