A quick cure for not-quite-ripe tomatoes, this is an easy sauce for those anxiety-ridden late-summer weeks we often experience in Maine when it seems as if the tomatoes in the garden are just not going to ripen before the first frost. It will also boost the flavor of “fresh” tomatoes in winter produce markets, if you must use them.
MAKES 2 TO 3 CUPS SAUCE, ENOUGH FOR 4 TO 6 SERVINGS OVER PASTA
½ cup extra-virgin olive oil
1 medium red onion, sliced not too thin
2 garlic cloves, crushed and coarsely chopped
Sea salt and freshly ground black pepper
1 teaspoon Greek or Sicilian dried oregano (optional)
About 2 pounds ripe-as-you-can-get tomatoes
Set the oven on 400ºF.
Spread 2 tablespoons of the oil over the bottom of a roasting dish into which the tomato halves will just fit.
Combine the onion and garlic in the roasting dish. Add salt and pepper to taste and the oregano (if using). Stir vigorously to mix everything together, then spread the ingredients out to make a layer across the bottom of the dish.
Cut the tomatoes in half. Core the stem ends. Set the halves, cut side down, on top of the onion-garlic layer. Dribble the remaining 6 tablespoons oil over the tops. (You may not need all the oil.)
Bake for 45 minutes to 1 hour. At the end of that time, remove the pan and let the tomatoes cool down. Pull off the skins and discard. Combine all the roasted ingredients and, if you wish, chop or puree with an immersion blender. Or leave as is—the rustic look can also be pleasing.