My new favorite cookbook, River Cottage Veg is chock full of fabulous recipes. The pictures are so enticing, you want to make every recipe in the book! The tomato sauce is so simple and you do not need a food mill-I used a regular sieve and just pushed each roasted tomato through it. It is a very light sauce and the texture is silky. This sauce is a base for tomato mozzarella risotto (coming tomorrow!) ratatouille, and others. I think this is the best cookbook of the year!
Makes about 2 cups
3-4# ripe tomatoes, larger ones halved
3 garlic cloves, finely chopped
a few sprigs of thyme and marjoram
2 T. olive oil
sea salt and freshly ground black pepper
Preheat oven to 350 degrees. Lay tomatoes, cut side up on a baking sheet. Scatter over the garlic and herbs and trickle the oil. Season with plenty of salt and pepper.
Roast an hour, maybe longer, until tomatoes are completely soft and pulpy and starting to crinkle and caramelize on top. Set aside to cool for 30 min. Rub the pulp through a sieve or food mil into a large bowl. Discard skins and seeds. You can simmer sauce to reduce it as necessary.