Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt & pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
Zoom Info
Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt & pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
Zoom Info
Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt & pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
Zoom Info
Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt & pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
Zoom Info
Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt & pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
Zoom Info
Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt & pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
Zoom Info

Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor.

Roast tomato sauce
serves 2-4

4-6 medium tomatoes
up to 1 head garlic (optional - use as many or as few cloves as you like!)
olive oil
salt & pepper
herbs/seasonings (thyme pictured)

Heat oven to 400℉.
Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.
Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes.
Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.
Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.
Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork.
Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve.
Serve!

It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes & their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt & pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes & remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt & pepper. Roast for 20-25 minutes.Serve!
Zoom Info
It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes & their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt & pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes & remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt & pepper. Roast for 20-25 minutes.Serve!
Zoom Info
It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes & their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt & pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes & remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt & pepper. Roast for 20-25 minutes.Serve!
Zoom Info
It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes & their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt & pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes & remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt & pepper. Roast for 20-25 minutes.Serve!
Zoom Info
It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes & their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt & pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes & remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt & pepper. Roast for 20-25 minutes.Serve!
Zoom Info

It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!

Roast radishes and radish greens
serves 1-2

1 bunch radishes & their greens (greens optional)
olive oil
apple cider vinegar or lemon juice (optional)
salt & pepper (or lemon pepper, pictured)

Preheat oven to 400.
Wash radishes & remove ends. Cut larger radishes in half.
Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).
Toss it up with salt & pepper.
Roast for 20-25 minutes.
Serve!