To watch a recording of the event, see the video linked below. Cheers, and stay tuned for more releases and events from Bonterra!
Thank you for joining the virtual Bonterra Fall Equinox Tasting! Unable to attend this time around? No problem. More events and tastings are coming your way!
If you were able to tune in, we also hope you enjoyed the great discussion and gourmet pizza pairings. To keep the end-of-summer celebration going, check out the note and recipe from Chef Olan Cox below.
Roasted Summer Tomatoes and Chef Olan’s Go-To Tomato Sauce
Let’s talk about summer tomatoes. Vine-ripened, sun-kissed, and plump, these flavorful gems are the reason I get excited about making tomato sauce in the summertime.
Here’s how you can replicate my versatile Roasted Summer Tomatoes and go-to Roasted Tomato Sauce at home.
Any tomato variety will work for this wonderfully forgiving method, but I prefer to use San Marzano (a variety of plum tomato) or Early Girl tomatoes.
2-3 lbs ripe tomatoes (ie. San Marzano or Early Girl)
8-10 garlic cloves, minced
1 Tbsp. dried oregano
1/3 cup, plus more to taste, extra virgin olive oil
1 bunch fresh basil, leaves torn
For the Roasted Tomatoes
Preheat oven to 300℉.
Core and cut tomatoes in half horizontally.
Into a medium bowl, gently but-firmly squeeze the tomato halves to remove the seeds. Don’t worry if some seeds remain, the halves do not need to be completely seedless.
Place the halved, de-seeded tomatoes skin side up onto a parchment-lined roasting pan or shallow baking dish. Drizzle tomatoes liberally with extra virgin olive oil and add a nice sprinkle of sea salt before placing in the center rack of your oven.
Rotating the pan or dish halfway through cooking, bake for two hours or until the tomato skins have shriveled and released from the tomato flesh.
Remove from the oven and let cool to room temperature. Once cooled, with your fingers, pluck the skins off of the tomatoes and discard. The skins will come off as if you had blanched the tomatoes, but this method results in much more flavor!
These tomatoes can be stored in an airtight container for up to a month in the fridge, just be sure to completely cover with olive oil to keep air out. You can also roughly chop or blend the tomatoes at this point before storing. There are infinite ways to use these tomatoes!
For the Sauce
To create my go-to Roasted Tomato Sauce, sauté garlic and oregano with 1/3 cup olive oil over medium heat, until garlic starts to change color.
Reduce heat to medium low, add roasted tomatoes and torn basil to pan. Let simmer for 5 minutes.
At this point, you can turn off the sauce and get creative with your pizza toppings. Or, simply toss with some al dente spaghetti or pan-fried zucchini ribbons. Or, perhaps, add a touch of heavy cream, thyme, and rosemary—there are endless ways to experiment with whatever you have in your garden or pantry!
Enjoy sharing food with your loved ones,
Chef Olan Cox