Vinegartart

I am struggling under the weight of  my tomatoes ripening all at once.  What to do?  I need something simple that requires many ripe tomatoes.  None of this “1 cup of peeled and seeded ripe tomatoes” jazz.  What I need is a recipe that calls for “cups” of tomatoes not “cup” of tomatoes and I have such a recipe in my arsenal.

Heirloom Tomato and Red Wine Sauce

(Serves ? – well that is up to you)

Ingredients

This is not really a recipe but rather a throw together of whatever  you have; in whatever amounts you have.  There is no right way.  I used red and ripe green tomatoes – hence the ‘interesting’ colour of the finished dish.

5 pounds of tomatoes, peeled, seeded and drained

4 cloves of garlic, thinly slice

2 cups of red wine

2 tablespoons red wine vinegar

Fresh herbs – parsley, basil, oregano or your favourites

Method

1. Preheat oven to 400.

2. Put peeled, seeded and drained tomatoes in a large shallow roasting pan or Pyrex dish.

3. Add wine, vinegar and garlic.

4. Place roasting pan in oven, uncovered, for one hour.  At one hour check to see if enough liquid has evaporated to make a nice thick sauce.

If using heirloom tomatoes, there may be substantial tomato water even though drained.  Roast to your preference…this can be a loose sauce or it can be thick and may need additional roasting. Your preference.

5. When sauce is thickened to your taste, add freshly chopped herbs and serve over pasta.