~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info

~ warning: this recipe is somewhat confrontational ~
Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing.
Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!
People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans.
Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT.

Manhattan Clam Chowder

olive oil or bacon fat* (fat preferable)
2 little cans chopped clams in clam juice
1 14.5 oz can diced tomatoes in sauce
2 fresh medium tomatoes, diced with seedy pulp squeezed out
1/2 medium yellow onion, sliced
2 large garlic cloves, minced or pressed
1 cup chicken broth, water, or bottled clam juice (juice preferable)
2 bay leaves
chopped parsley
oregano
thyme
tarragon
crushed black peppercorns
red pepper flakes

Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.
Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.
Add fresh tomatoes and stir well. Saute for several minutes.
Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.
Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.
Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.
Serve with crusty bread & enjoy!

*Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.

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!