Have extra tomatoes? Try this summer tomato sauce recipe

Sometimes, even tomatoes can feel like too much of a good thing — particularly at this time of year, whether you grow your own, or simply can’t help yourself when confronted with the stunning displays at the market. So maybe you need a good recipe or two for tomatoes, say, a bloody Mary mix, a fresh tomato soup, or a summer tomato sauce.

Rich, with just the right balance of sweetness and tang, this tomato sauce combines fresh herbs with a combination of fresh and roasted tomatoes. There’s very little active work involved; most of the time is spent waiting for tomatoes to roast, or for the tomato sauce to simmer away. Make a batch over the weekend and enjoy it throughout the week, or freeze it for later use.

SUMMER TOMATO SAUCE

Total time: 1 1/2 hours, plus 3 hours roasting time | Makes about 6 cups sauce, or 12 ( 1/2 -cup) servings

Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.

OVEN-ROASTED TOMATOES

1 1/2 pounds ripe plum tomatoes (8 to 10), halved lengthwise, cored and seeded

1 tablespoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Heat the oven to 275 degrees. Place the tomatoes, cut-side up, on a lightly oiled baking sheet and sprinkle with the sugar, salt and pepper. Bake until the tomatoes are shriveled slightly and are browned in places, 2 1/2 to 3 hours.

SAUCE

8 oven-roasted tomato halves, chopped (See related recipe)

1/4 cup plus 3 tablespoons olive oil, divided

1 large onion, chopped

6 cloves garlic, chopped

1 carrot, peeled and minced

1/2 cup dry white wine

3 pounds mixed fresh tomatoes, diced

1/4 cup chopped flat-leaf parsley

1 teaspoon minced fresh rosemary

2 sprigs fresh thyme

2 1/4 teaspoons minced fresh oregano

1/4 cup chopped fresh basil

1/2 teaspoon dried red chili flakes, optional

Salt

Fresh ground pepper

Sugar, optional

1. In a blender, purée the roasted tomatoes with one-fourth cup olive oil until fairly smooth. Set aside.

2. In a large, heavy skillet, heat the remaining olive oil over medium-high heat and add the onions, garlic and carrots, cooking until the vegetables are soft and the onions begin to caramelize, about 10 to 12 minutes.

3. Add the wine, fresh tomatoes, parsley, rosemary, thyme, oregano, basil and chili flakes, if using. Cook uncovered over medium-low heat, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.

4. Add the reserved roasted tomato purée and stir to combine. Continue to cook over low heat for an additional 15 minutes to allow the flavors to blend. Taste and season with 1 teaspoon salt and several grinds of pepper; add a little sugar if desired to sweeten. Serve immediately over pasta, or cool, then cover and refrigerate until needed, up to 5 days.

Each of 12 servings: 119 calories; 2 grams protein; 10 grams carbohydrates; 2 grams fiber; 1 gram fat; 1 gram saturated fat; 0 cholesterol; 301 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

ALSO:

Try this recipe for grilled mussels with red wine and chorizo

Fix this simple chicken and cantaloupe salad for dinner tonight

Farmers market report: Peaches and nectarines are in season. We have recipes