Slow Roasted Cherry Tomato Sauce

During the height of heirloom tomato season, we harvest several pounds of cherry tomatoes every day.  It’s intentional:  we plant two dozen cherry tomato plants every summer in our garden.  We have found that they store amazingly well in the freezer, allowing us to make this fresh sauce all winter long.  When the snow is flying outside, a pot of this sauce bubbling on the stove is a wonderful way to remind ourselves that summer will indeed come again.

At 1840 Farm, we enjoy this rich sauce served on fresh polenta.  It is also delicious tossed with spaghetti or served with pasta and meatballs. The flavor is rich and earthy with just the right amount of acidity and natural sweetness.

I have been freezing cherry tomatoes for more than a decade now. It’s such a simple way to preserve the rich flavor and color of fresh tomatoes. It’s also a good way to avoid spending a hot summer day standing over the canning pot.  You can learn all about Freezing Cherry Tomatoes for Long Term Storage and give it a try yourself. While you’re saving the taste of summer from your garden, don’t forget the basil. You can read about How I Preserve our Basil Harvest and also apply this simple technique to other fresh herbs in your garden while they are at their very best.

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Slow Roasted Cherry Tomato Sauce

Jennifer from 1840 Farm

We love to use our favorite heirloom cherry tomato, the Black Cherry, in this recipe.  You can substitute your favorite cherry or grape tomato variety with equally delicious results.

Author: Jennifer from 1840 Farm

Ingredients

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1 large onion diced
• 2 cloves garlic minced
• 1 ounce dry vermouth
• 2 ounces tomato paste
• 1 pound Black Cherry Heirloom Tomatoes (or your favorite variety)
• 1/2 cup bone broth, stock, or water
• salt and pepper to taste

Instructions

• Place a large saucepan or Dutch oven over medium heat.  Add butter and olive oil.  Once the butter is melted, add the onion and stir to coat.  Cook until the onion is translucent, approximately 5 minutes.  Add the garlic and cook for one minute.  Add the vermouth, scraping the bottom of the pan to release any caramelized pieces of onion or garlic.  Add the tomato paste and stir to fully combine.
• Add the cherry tomatoes to the pan and stir to combine.  Allow the tomatoes to cook for 2-3 minutes or until they begin to soften and release their juices.  Using the back of a spoon or a potato masher, lightly crush the tomatoes.  Reduce the heat the low.  Allow the sauce to simmer for 10 minutes or until thick.  Taste for seasoning, adding salt and pepper as needed.   Add broth if necessary to achieve the desired consistency.
• Reduce the heat to low and allow the sauce to continue to simmer, adding liquid if necessary.  The longer the tomatoes are allowed to cook, the more intense their flavor will be.  Serve the sauce spooned over polenta, spaghetti, or tossed with your favorite pasta, topping with freshly grated Parmesan cheese if desired.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!