We had a pile of very ripe tomatoes and decided to make a roast tomato sauce as our thirtieth new recipe this year. We got the recipe from a great book called “Small-Batch Preserving” by Ellie Topp and Margaret Howard.
They used cilantro which we didn’t have, so we used rosemary and thyme instead. Quarter 10 plum tomatoes. Ours are heirloom tomatoes. Put them in a roasting pan with 10 cloves garlic, peeled, piece hot pepper, 2 tbsp olive oil, 1/2 tsp ground cumin, mustard seeds, salt and pepper. We just used fennel seeds.
Another simple recipe that is tasty and versatile.
Cheryl and Becky