Adam Schell

Mari’s One-Pan Roasted Tomato Sauce with Black Olives

6-8 large beefsteak tomatoes, or 12-15 plum tomatoes
1 medium yellow onion, or 2 small yellow onions, sliced length-wise (knot to tip) into roughly quarter-inch slices
12 cloves garlic, peeled and left whole
1/2 cup black olives, preferably *Alfonso, Gaeta or kalamata, pitted and  pulled in half
1/3rd cup of extra virgin olive oil
1 tsp high quality salt (sea, Celtic or pink Himalayan)
1 tsp oregano
1/2 tsp ground black pepper
1/2 tsp red pepper flakes (optional)

Place a large roasting pan in oven and preheat oven to 400 degrees, ideally not a glass baking dish as glass doesn’t caramelize well. Core tomatoes and slice in half. For beefsteaks, slice width-wise; for plum tomatoes, slice length-wise. Use your fingers to remove seeds and juice from tomatoes. If the beefsteak tomatoes are especially large, you can slice them in half one more time, ultimately quartering the tomato. Mix all ingredients in a large bowl until onion slices have separated and tomatoes are well coated in oil and seasoning. Spill contents of bowl onto hot roasting pan (you want to hear a sizzle) and roast for approximately one hour, opening the oven to stir the pan’s contents only once at the midway point, 30 minutes. Ideally, the onions and garlic should be soft and well roasted with a slight caramel color.

Remove pan from oven and allow to cool for  a moment. Spoon contents into a food processor and pulse, or just use a spatula to chop the sauce up a bit in the pan. For my tastes, I like the sauce to be chunky and rustic looking with identifiable pieces of tomato, olive and garlic, others prefer is smooth and pureed. Adjust seasoning to taste.

Toss with pasta or serve as a sauce for fish or chicken.

Makes about 24 ounces, or 6-8 servings. Total preparation and cooking time, about 90 minutes.

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