Roasted Marinara

Everyone buys tomatoes with the hopes that their texture is luscious and their flesh is fruity. Well, I recently bought some really, really crappy tomatoes (what was I expecting in January?). I sliced them open and they were pink and grainy looking. They were worthless. Or maybe not…

Ingredients

• 8 Roma tomatoes, 1/4′d
• 1/2 onion, sliced
• 4 whole cloves garlic
• 1 celery stalk, chopped
• handful of thyme, rosemary & sage
• 3 glugs + 3 glugs olive oil
• 1 t black pepper

Method

Preheat the oven to 200°F. Take an oven proof dish or pan and add 3 glugs of olive oil and the rest of the ingredients.  Place the dish/pan into the oven and roast for 5 hours, any longer and you should keep your eye on it. Take the pan out when the colors are caramel-y and the veggies are good and wilted, but not burned.

In a blender, or food processor, add the roasted veggies & about 3 more glugs of olive oil. I had about 8 oz. of unsalted tomato sauce open in the fridge, so I added that as well. Blend it all up until it’s reached a nice, smooth consistency. Serve immediately, store in the fridge for a few days or freeze it.