Author Notes: When I have lots of fresh tomatoes, or the farmers market has an abundance, I save some of that lovely flavor for a cold day in winter or just transform it for a lazy summer dinner with lots of flavor. I like to make a big batch since there are so many great uses for this flavor packed sauce/condiment. Keeps in the fridge for a week or freezes really well to save those end of summer flavors.. —Carol
pounds very ripe tomatoes use any size or shape or variety you like. My favorite is small heirlooms in a variety of colors. The results are equally delish with big beefsteak tomatoes or any ripe variety
cloves of garlic sliced thin
bunch fresh tyyme or rosemary (or both)
tablespoons dried italian seasoning
tablespoon each coarse salt and fresh cracked pepper
cup balsamic vinegar
cup pepperoncini sliced thin
- Preheat the oven to 375 degrees
- Meanwhile, cut small tomatoes in half and toss onto the half sheet pan, for large tomatoes cut through the center into eights like orange sections.
- add thyme and or rosemary sprigs, stem and all, garlic slices, dry Italian spices, salt and pepper. Drizzle olive oil and vinegar over all. Sprinkle pepperoncini slices over all
- Roast for 1 hour then check for the beginning of caramel color. If still very juicy roast until the liquid is syrupy.
- Turn off the oven and leave the sauce in the oven for up to an hour as the oven cools. The resulting sauce is sweet and savory all at once. Remove herb stems before serving.
- Variations: add diced ½ to 1 cup pancetta or guanciale for a rich pork undertone. If figs are ripe add 1 lb of figs for a meltingly sweet finish to your sauce.
- Serving suggestions: Cook any long pasta al dente and toss with room temperature sauce and shaved Parmegiano-reggiano. Serve with bread for mopping up every bit of the sauce. Gently heat the sauce and add ½ cup of cream. Serve with pasta and sautéed fresh shrimp or scallops. This is my husbands new favorite meal Put 1/3 cup of sauce in an 8 ounce ramekin. Crack and egg (or two) into the ramekin and spoon two tablespoons of cream and 1 tablespoon of grated fontina cheese over the egg. (try this with Trader Joes truffled fontina) Bake for 12 – 15 minutes and serve for brunch hot or just barely warm.