just look




pumpkin pancakes

and here we go…



BIG roasted tomato sauce

This makes about 3 liters of sauce, so prepare to store or feed accordingly.

You need:

  • approximately 100 fresh roma tomatoes
  • 1/4 c. olive oil
  • 2 tsp. salt
  • 2tbsp. pepper
  • 4 whole garlic bulbs  with their tops chopped off
  • 2 large yellow onions, diced
  • 1 tbsp. nutmeg
  • 1/3 c. dried oregano
  • 2 large roasting pans.

not-so-Pro Tip: I have a 17″ roaster with a lid and I use both the pan and the lid for roasting all manner of things (including this recipe) when I need that kind of dual duty, like so:

tomatoes in pans

it’s a kitchen essential in my world because it performs so well, has a gazillion uses and only costs about $30 at Canadian Tire.

You do:

  1. preheat your oven to 275.
  2. wash and halve the tomatoes.
  3. divide the halved tomatoes evenly between your roasting pans.
  4. sprinkle the salt, pepper, diced onion, oregano and nutmeg evenly between both pans.
  5. place two garlic bulbs in each pan.
  6. drizzle the oil evenly between both pans.
  7. toss to coat everything in the oily, herby, alliumy, spicy loveliness.
  8. make sure your garlic bulbs are right side up.
  9. put them in the oven.
  10. after 2 hours, turn the heat up to 400 and cook for another 20 minutes.
  11. toss everything into one pan.
  12. squish the squishy roasted garlics out of their bulbs and into the sauce.
  13. grind it all together with an immersion blender.
  14. serve over rigatoni with chili flakes and a metric pantload of asiago cheese, like so:


not-so-Pro Tip: I’m really serious about serving this with rigatoni for the first time as this pasta is built for delivering this sauce cradled gently in its grooves. try it. you’ll like it.