Katherine's Roasted Tomato Sauce

We’ve published a few variations on tomato sauce in the past, but this is hands down the best way to make this iconic sauce.  The secret is in roasting with the lid off, which allows the top layer to brown.

About 10# tomatoes, any type (heirloom, roma, beefsteak)
1-2 bunches basil, leaves only and left whole
1 head garlic
½ bunch thyme
½ bunch oregano
1-2 hot chilis or 1-2 tablespoon hot red chili flakes, depending on your heat tolerance
2 glugs extra virgin olive oil
1 tablespoon salt, or to taste
 

1. Roughly chop tomatoes, skins on (this is where a lot of their nutrition resides!), cores removed, and add to your largest sauce pot, at least 2 gallon capacity.

2. Toss in basil leaves.  Peel and chop garlic into slices or rough pieces.  We like large, visible garlic chunks, but if you want to mellow out the garlic flavor, chop it more finely.  Add to pot.  Strip thyme and oregano leaves from stems and add to pot whole.  Finely chop chili and add to pot, or sprinkle in chili flakes.

3. Pour olive oil over all ingredients, then sprinkle on salt and stir with a large wooden spoon.

4. Place in a cold oven turned to 400F.  Roast uncovered for up to 4 hours, stirring periodically.  Stir after the first hour when it starts boiling, then don’t stir again until the top layer has browned a little bit.  Stir this in, brown the new top layer, and repeat until you’ve reached your desired consistency and moisture.  The more juicy your tomatoes, the longer you will roast for a thicker sauce.

Chimichurri

This is a classic Argentine herb sauce that is especially good on grilled vegetables or meats (or try it with roasted beets!)  We’ve been making it weekly with the abundance of parsley and cilantro coming out of our high tunnels.  We don’t have fresh oregano at the moment, but it’s just as good without!

1 ½ cups fresh parsley, most of the stems removed

½ cup fresh cilantro, most of the stems removed

1 tablespoon fresh oregano leaves

3 garlic cloves, smashed

1 teaspoon hot red chile flakes

2 tablespoons red wine vinegar

3 tablespoons neutral oil

Salt and pepper to taste

3 tablespoons olive oil

In a food processor, combine all the ingredients except the olive oil.  Process until combined, then stir in the olive oil by hand.  Taste, adjust the seasoning, and use as soon as you can.  It’ll keep in the fridge for only a couple of days, so use it quickly.

Grilled or Broiled Mini Broccoli with Chimichurri

2 bundles mini broccoli

Olive Oil

Salt

Pepper

1 ½ cups fresh parsley leaves

½ cup fresh cilantro leaves

1 tablespoon fresh oregano leaves

3 garlic cloves

1 teaspoon hot red chile flakes

2 tablespoons red wine vinegar

3 tablespoon neutral oil, like canola or sunflower

3 tablespoons olive oil

1.     Heat the grill or broiler.  Brush each mini broccoli shoot with olive oil and place on grill or baking tray.  Sprinkle with salt and pepper to taste.  Grill or broil until tender and black in places.

2.     Make the chimichurri sauce (can be made ahead): in a food processor, combine herbs, garlic, chile flakes, vinegar, neutral oil, and a few pinches of salt.  Process until combined, then stir in olive oil by hand.  Taste, adjust the seasoning and use as soon as you can (within a day is best).

3.     Lay grilled/broiled broccoli on a serving platter and ladle cold chimichurri sauce on top.  Serve immediately.