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With the first frost approaching, I thought it would be likely this recipe would come in handy! Before moving to Montréal, we harvested all our tomatoes (even though it was just the end of August), and made pots and pots of sauce to put in the freezer. Our tomato harvest this year was phenomenal.

The oxheart variety we planted was particularly spectacular. You can see the tomatoes truly resembled a heart (with the ventricle and atrium larger on one side than the other!). Many of the oxheart tomatoes were over one pound, some almost two, and we couldn’t keep up with eating them as fast as they ripened.

Having too many tomatoes is definitely a blessing. And if you’re wondering what to do with yours, well, here’s a possibility!

Ingredients – 10-12 servings

-10-14 tomatoes (I measure the quantity by seeing how many fit into my big pot I’m going to make the sauce in, and then use all of them)
-2 onions, diced
-4 cloves garlic, minced
-3 Tbsp olive oil + more for brushing
-1/2 cup chopped fresh basil or 1.5 Tbsp dried
-1 Tbsp fresh thyme leaves or 1 tsp dried
-2 Tbsp chopped fresh oregano or 2 tsp dried
-2 bay leaves
-1 tsp salt (or to taste)

Directions

Preheat oven to 375F. Cover a baking sheet with parchment paper (optional, but I find it makes cleaning up a lot easier). Slice tomatoes in half or quarters, brush with olive oil, a dash of salt, and roast in the oven for approximately 35-45 minutes, or until they begin to have brown spots on them and taste sweet.

Dice the onion and mince the garlic. Heat oil in a large pot over medium heat. Add onions,then reduce the heat to medium-low, and cook them until they become translucent. Stir in the garlic, and cook for another minute or so but try not to let garlic brown.

Add in all roasted tomatoes and any of the juices from the bottom of the pan if it is not burnt. Stir, and then add in bay leaves, thyme, oregano, and basil. Increase heat to medium-high and wait until it is simmering. Then stir, reduce heat to medium-low or low, letting it simmer away for 40 or so minutes. Taste, and add salt accordingly.

To store, place in containers and freeze. If you use jars, make sure to freeze this with them open and then close the lids after it is solid! The sauce itself stores around 5 days in the fridge without being frozen.

You can also alternate the herbs in this with parsley, herbs de provence, rosemary, and hot pepper flakes.

-Sitelle

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