Saturday was a 'peach' of a day.Danny (as in Tropical Storm Danny) pelted the Maine coast with hard heavy unending rain and winds that began Friday night and didn't end until the wee hours Sunday morning. But never mind. Larry brought me flowers. And I had thoughts of slow cooking.
Tomatoes, ahhhhh tomatoes. Slowly simmered fresh tomatoes.
I cut the tomatoes in fat slices and gave them a little shower of good olive oil. Mixed them with freshly cut herbs from our container garden ~~ basil, both green and purple, oregano, thyme, parsley. Added a healthy dose of minced garlic and sprinkling of salt and pepper and sugar.
The whole luscious thing went into a large covered roasting pan in a 250 degree oven for six hours. Slow cooking. Yes.
Six hours later. A slowly roasted tomato sauce just out of the oven.
This is a hearty sauce, intensely flavored. It will be tossed with a good pasta and some freshly grated cheese. Asiago or Parmesan. For for dinner, we added a salad of red and green leaf lettuce and frissee dressed with balsamic vinegar and olive oil. Red wine in glasses. A little bit of heaven.