Oven-Roasted Principe Borghese Sauce
The Vagabond Farmers have been bringing Principe Borghese tomatoes to market, which I look forward to each year. This variety is a small, grape-shaped Italian heirloom, and it is perfect for roasting in the oven and turning into sauce. I like adapting Deborah Madison’s recipe for oven-roasted Roma tomato sauce in her Vegetarian Cooking for Everyone. With Principe Borghese tomatoes, this recipe produces a thick, creamy sauce that is rich and concentrated in flavor and absolutely delicious.
Madison’s recipe generally yields about two cups of sauce from Romas. I find that, with Principe Borghese tomatoes, the yield can be slightly less. I don’t slice the Principe Borgheses but instead place them on a foil-lined jelly roll pan whole.
- 2 ½ pounds Roma tomatoes, halved lengthwise
- 1 onion, thinly sliced
- 4 thyme or marjoram sprigs
- 2 to 3 tablespoons olive oil
- Sea salt and freshly milled pepper
- Preheat the oven to 375 degrees F.
- Put the tomatoes in a single layer in a baking pan with the onion and thyme, drizzle the oil over all, and season with salt and pepper.
- Bake until they’re soft, shriveled, and falling apart, 45 minutes to an hour.
- Remove the thyme sprigs and puree or pass through a food mill.
- Taste for salt and season with pepper
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!