The problem is they ripen faster than I can use them and I had a bunch that were bordering on overripe and having to be thrown to the deer! I simply couldn't let that happen. So I decided to make fire roasted tomato sauce.
It's a very simple, basic recipe.
Preheat oven to 400F. Pick some fresh basil and thyme from your garden. Or you can use dried herbs if that's what you have. It'll work just fine.
Core and seed the large tomatoes. Then set them in a large colander in the sink for about 30 minutes or so to drain the excess water.
Toss tomatoes in a large bowl with extra virgin olive oil.
Place tomatoes, skin side down, on a foil lined baking sheet that's been coated with extra virgin olive oil, Using foil lined pans makes clean up so much easier! I sometimes throw in a few cloves of garlic that have been tossed with olive oil to roast along side the tomatoes.
Roast in hot oven for 1 hour to 1 1/2 hours, until tomatoes are cooked and the skins are nicely charred.
Remove from oven and let cool. Remove the skins...they really should slip right off.
Working in batches if necessary, place roasted tomatoes (and any juice left on the baking sheet) in food processor (or blender) with the pulp from the roasted garlic cloves and some fresh herbs. Puree until mixture is your desired consistency. I don't like my sauce too chunky, so I puree it very well.
Pour into freezer bags in 2 cup increments and freeze till needed.
I'll use this as a base for any type of tomato sauce, meat sauce, in soups, etc. I don't season it until I'm ready to use the puree in something I'm cooking.
This is a great way to use very ripe summer tomatoes and I'm sure (absolutely sure!) I'll be making many more batches of this sauce this summer.