September can be the time of tomato burnout, at least if you have your own garden or are friends with someone who gardens. I can’t believe I’m saying this, but fresh tomatoes at every meal do pall after awhile. We don’t personally have that problem this year, but we were inundated last year, especially with cherry tomatoes. I love the bounty of fruit you get from a cherry tomato plant, in July and August. By September I am usually faced with bowl after bowl of cherry tomatoes that no one is really all that interested in anymore.
The typical answer to too many tomatoes is to make sauce. This can be problematic with cherry tomatoes. No one is going to peel those babies and they sometimes have very thick skins. Last year I tried an experiment to deal with them in the quickest way possible. It was about a hundred degrees (I’m not exaggerating) and I wanted to get in and out of the kitchen in the shortest amount of time.
Now, this does involve turning the oven on in the summer heat, but it isn’t on for long and the results make it worth it in my book. Long story short – roast those luscious nuggets of summer sunshine until they are browned and shriveled, which takes very little time since they are so small. Let them cool a little and then chuck them into the food processor. A quick whirl and they break down into sauce that is thickened by the pureed skins.
I like to freeze the sauce flat in ziplock bags, like I freeze my zucchini, to save freezer space. It also makes for easy and fast thawing later. You can thaw in the fridge overnight or put the bag in hot water. It also works to cut the bag off the frozen block of sauce and put it right in a pan to thaw over low heat.
Roasted Cherry Tomato Sauce
From The Cook’s Life
Preheat oven to 400 degrees. Wash and dry the tomatoes. Spread them out in a single layer on a baking sheet with sides. Drizzle lightly with olive oil. Bake 20 minutes, or until softened and browning in spots. You might hear some of the tomatoes burst as they are cooking. There will be a fair amount of liquid on the pan from burst tomatoes and it might be caramelizing in spots. That is fine.
Let the tomatoes cool, on the pan, for about 30 minutes. The scrape, pour or otherwise transfer the tomatoes and all their juices to a food processor or blender. Process the tomatoes into a sauce. Scrape down the sides once and process again.
Pour the sauce into ziplock bags. Be sure to label them with the contents and date before you fill them or you’ll be writing on squishy bags. I like to use quart bags and fill them with about two cups of sauce. It is easiest to place the bag in a straight-sided glass or glass measuring cup before filling. Place the filled bags flat on a plate or a cookie sheet and place them in the freezer. Once frozen solid, you can store the bags upright like books or stack them flat.
When ready to use, thaw the bags overnight in the fridge or float in a bowl of hot water for about half an hour. You can also cut the bag off the frozen sauce and thaw it right in your cooking pot. Use the sauce as the base of any soup or stew, or spice it up for pizza or pasta.