Garden Herb and Tomato Sauce

Transitioning to the end of summer there are always an abundance of beautiful tomatoes and herbs so what better way to use them all up than to make a herby tomato sauce you can use on anything!? Making homemade tomato sauce is just pure comfort for me especially on a Sunday afternoon it makes the whole house smell great! Once you start making your own there really is nothing like it and it will be hard to go back to store bought! It’s great if you want to freeze it as well!

Ingredients

• 4-5 lbs roma tomatoes, cut in half
• 3 tbsp. olive oil
• salt and black pepper
• 1/2 cup yellow onion, small dice
• 4-5 large garlic cloves, peeled and minced
• 1/2 cup red wine
• 1 1/2 tbsp. tomato paste
• 1 parmigiano reggiano rind
• 1 cup fresh herbs, parsley, basil, rosemary, oregano and thyme

Directions

Preheat the oven to 350 degrees.

Half all the tomatoes and place them cut side down onto two or three rimmed baking sheet pans. Drizzle about 2 tbsp of the olive oil over them and season with salt and pepper. Place in the oven for about 30 minutes until the skin is wrinkled blistering and the inside is soft. Let cool slightly then in batches spoon the tomatoes to a blender and blend until smooth.

In a large dutch oven or stock pot, heat to medium and add the olive oil, onion and garlic. Cook for a couple minutes just until soft and translucent. Deglaze the pan with the red wine and let it reduce to about half the liquid. Then pour in the pureed tomatoes along with the tomato paste, parmesan rind and herbs. Bring it up to a simmer and then cover, turn it down to low. Let all the flavors come together for about 1-2 hours stirring occasionally until it is thick and beautiful. Season again with salt and pepper! Let it cool completely before spooning into jars. I used two 24 oz jars. Place in the fridge and use on anything your heart desires!! It will keep for about 2 weeks. Buon Appetito!