Do you love good sauce as much as I do? I mean really, what food isn’t better with a good sauce to drizzle over the top, dip into, or soak up? Am I right? Of course I am, just nod and follow along.
Tommy and I recently visited the Sow’s Ear Restaurant north of Durango. We love this restaurant, but we discovered that they took their delicious calamari off the menu! What a terrible heart break that was! So I asked the waitress what the sauce was that they used on their Calamari, thinking maybe I could re-produce it at home. Actually they used two sauces, a red sauce as the base on the plate and a white sauce drizzled over the top. She told me the red sauce was just a braised tomato sauce, and the white sauce was a homemade mayo, aka – aioli if you want to be fancy about it.
Super simple of course, the best food is. So I set out in search of a good braised tomato recipe. I was surprised to find only a few readly available online. Most of the braised recipes I found were for braised short ribs, or their was something else mixed with the tomatoes, like kale, or pancetta. So I read through several recipes and then decided to make my own.
I started with about 3-4 pounds of fresh roma tomatoes from the local farm stand. The better the tomatoes, the better the sauce is my thought. The simplicity of this recipe is probably why you don’t see more of them online. And while I know that everyone is looking for easy dishes to cook at home, we seem to be getting fancier and fancier with our recipes. I’m finding that this recipe only took about 15 minutes of prep time and a few hours in the oven.
Once they were lovely, soggy and slightly browned, I sent them for a spin in the Vitamix, and voila! I have a lovely tomato sauce! Of course you can use this like a traditional tomato sauce over pasta if you like, add a few meat balls and call it dinner. Or you can get a little fancier and spoon it over some coconut shrimp, drizzle it over fried chicken, make some calamari to soak it up (see how I made that come full circle?), or do just about anything your imagination can come up with.
- 4 Pounds tomatoes (garden fresh are best)
- 1 Onion chunked
- ½ Cup Basil chopped
- 4-5 Garlic Cloves diced
- ½ Cup Olive Oil
- Salt & Pepper to taste
- Preheat oven to 400
- Combine Onion through Salt & Pepper in mixing bowl, and toss to coat.
- Spread evenly over a large pan, I used a Jelly Roll Pan.
- Slice tomatoes in half, for Roma, or quarters for larger round varieties.
- Spread the tomatoes evenly over the onion layer.
- Roast at 400 for 45 minutes, or longer until tomatoes start to brown.
- Reduce heat to 300 and cook for another hour.
- Allow to cool for ~30 minutes.
- Toss everything in the blender and blend until smooth.
- Store in mason jars.
- This can be frozen, but be sure to leave enough room in the jar for expansion
All I know is that this is a super tasty sauce and will add a flavor kick to anything you want to put it with. I hope you enjoy!