Roasted Tomatoes for the Freezer

There are lots of ways to freeze tomatoes. Every year I experiment a little, seeking the magical nexus between up-front effort and quality of the end product. This one is a bit more up-front work, but I'm very optimistic about the end result.

Like all tomato freezing and canning, this will yield the best results with paste tomatoes rather than the much juicier slicers or the too-fussy-to-handle cherry tomatoes.  (Both of those work well in salsa or dried.)

I have come to the conclusion that it is best to peel the tomatoes, despite the extra work involve (it's not that bad) - frozen tomato skins end up tough and they inevitably peel off the chunks of tomato and float around in whatever you've cooked with them.  Not a huge deal, but better to peel them before freezing.

Before peeling the tomatoes, core them and cut out any bad spots.  This is far easier to do before blanching than after.

To peel tomatoes easily, bring a Dutch oven or other large pot of water to a boil. Have a large bowl of ice water ready nearby. Dunk the tomatoes for about 1 minute each in the boiling water, then lift them out with a slotted spoon and place in the bowl of ice water.  (This is called blanching.)  Remove from ice water, and you'll find that the skins slip right off.

Blanched tomatoes ready to peel

 Peel off the skins, squeeze out the seeds and excess liquid, and place the tomatoes in a roasting pan.  Drizzle with olive oil and sprinkle with salt and pepper, then roast at 400 degrees for 30 minutes.  Remove from the oven and let them cool.  

Roasted tomatoes ready to drain and package

Scoop cooled tomatoes out with a slotted spoon or dump them into a colander to remove more liquid.  When ready, scoop them into freezer bags. I like to use quart bags, freezing about 3 cups of tomatoes per bag - that seems to be about the right amount for most recipes I use them in.  Squeeze excess air out of the bags, then press the tomatoes out flat - they will store more compactly and thaw more quickly this way.

When you are ready to use these tomatoes, thaw them in a bowl of warm water until you can get them out of the bag.

Low and Slow Roasted Plum Tomatoes

There are many different approaches to making and using roasted tomatoes. Here's another one, optimal for plum tomatoes - small to medium sized and not excessively juicy. The result is excellent ground or pureed into a pasty sauce and applied to pasta, roasted meat, or vegetables. Alternatively, you can freeze the roasted tomatoes for later use.

4-6 cups plum tomatoes or similar
Good quality olive oil
Salt and pepper
Dried herbs: optional

Preheat the oven to 300 degrees.

Slice the tomatoes in half lengthwise and core and seed. Spread them out cut side up on a rimmed baking sheet. You may wish to line it with parchment or a silicone baking mat.

Drizzle the tomatoes generously with olive oil. Sprinkle with salt and pepper, generously but not to excess. If desired, you may also sprinkle with one or more dried herbs: basil, oregano, sage, rosemary, and/or thyme would all work well.

Roast the tomatoes for an hour, or a bit longer if they are on the large side. When they are done, they will have mostly collapsed and slightly caramelized; they will still be somewhat moist but not juicy,

Pasta with Sage Roasted Tomatoes, Leeks, and Goat Cheese

I am still working through the last tomatoes from my garden - the green ones have been ripening up nicely inside and although late season tomatoes are never as good as the ones you pick in August or September, they're not bad when roasted. I also still have a good supply of cold-hardy leeks in the garden, along with sage. The goat cheese I picked up at the farmers market helped pull it all together.

If you no longer have fresh tomatoes on hand, frozen ones would work here, too. Roast whole frozen tomatoes, then chop or pull apart with your hands. Or use frozen roasted tomatoes if you have them.

5-6 cups chopped seeded tomatoes
4 fat leeks, sliced in thin rounds
1/4 cup chopped fresh sage
Olive oil
Salt and pepper
4-5 oz goat cheese
1 lb cut pasta (e.g penne)

Preheat the oven to 425 degrees.

Combine the tomatoes, leeks, and sage in a large baking pan. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat all, then roast for about 30 minutes.

While the vegetables roast, crumble the goat cheese in a bowl and mix in 2-3 Tbsp of olive oil to soften it. Set aside.

Also while the vegetables roast, cook the pasta in a large pot of salted boiling water. Drain when done and return to the pot or a large bowl. Add the goat cheese mixture and spread it around so that it melts and thoroughly coats the hot pasta.

When the vegetables are done, use a slotted spoon to remove them from the baking pan, leaving excess liquid behind. Toss with the pasta. Serve hot.

Serves 4-6.

Pizza with Roasted Tomatoes, Bacon, and Rosemary

This was one of those serendipitous last minute inspirations that made me wish I had made two. The tomatoes, bacon, and rosemary do something really special together. If you need to roast the tomatoes, you can put run frozen whole tomatoes under warm water to skin them, then place straight into the oven at 400 degrees for about 30 minutes.

1 14-inch pizza crust
olive oil
4 oz. shredded mozzarella
1 large shallot, minced
4 strips cooked bacon, chopped
1 1/2 cups roasted tomatoes, excess liquid drained off
2 tsp chopped fresh rosemary
Salt and pepper to taste

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.

Spread the mozzarella over the pizza crust, then sprinkle with shallots and bacon. Distribute the roasted tomatoes over the top, then sprinkle with rosemary, salt, and pepper. Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Roasted Tomato Sauce

Roasting gives tomatoes, and the subsequent sauce, a richer flavor than you get from just cooking them in a pot. You don't have to limit your use of the roasted tomatoes to making sauce, of course - if you skip the simmering down step you can turn them into a delicious soup. Or just chop the tomatoes and use them straight - with pasta, on pizza, etc.

7 1/2 lbs paste tomatoes (such as Roma, San Marzano, Amish Paste, etc)
olive oil
6 cloves garlic, minced
1 shallot, minced
Salt and pepper to taste
Other seasonings as desired: fresh or dried basil, oregano, thyme, sage, parsley...your choice

Preheat the oven to 400 degrees.

Core the tomatoes and spread them out in a single layer in a large baking dish (or two); use a dish with reasonably high sides, as the tomatoes will give off a good bit of liquid. Put them in the oven and roast for 30-40 minutes, stirring once or twice. When they're done they will be very soft and the skins will probably have split. Remove from the oven and scoop the tomatoes into a colander in the sink to drain.

You can stop here and use the tomatoes as you like. Or proceed:

When the tomatoes are cool enough to work with and have drained off some of their excess liquid, put them through a mill (I used my Squeezo Strainer, which is awesome for tomato sauce and apple sauce; if you want to get one, check eBay - I got a lightly used one for half the retail price that way). After this step I had about 8 cups. You can stop here and make tomato soup. Or proceed:

Pour the milled tomatoes into a Dutch oven or other large, heavy-bottomed pot. Simmer over low heat until the sauce reduces to a consistency you like. In the meantime, heat a little olive oil in a small skillet and saute the garlic and shallot, then add them to the sauce. When the sauce is done reducing, add salt and pepper to taste. I ended up with about 4 1/2 cups; precise yield will depend on how much you reduce the sauce.

Feel free to add additional seasonings to the sauce. It is remarkably good with just the garlic and shallot, but any of the herbs listed above (or a combination) would be nice additions.

Yield: 4-5 cups of sauce.

Pizza with Roasted Tomatoes, Shallots, and Edam

As you may have noticed, I'm going through a bit of an infatuation with roasted tomatoes. There won't be many more off the vine (we had our first frost last night, but the plants seem remarkably okay; still, only a couple weeks left at most), but since frozen tomatoes roast so amazingly well I'll be making them right through the winter. Yay!

I used Chase Hill Farm's Dutch Gold for the cheese - really good. They sell it at the Greenfield farmers market, Green Fields Market, and the Clarkdale Farms farm stand; possibly other places as well.

2-3 cups coarsely chopped tomatoes (or cherry tomato halves)
Olive oil
Salt and pepper
14-inch pizza crust
4 oz. shredded Edam
1-2 tsp chopped fresh oregano (or 1/2 tsp dried)
1 large shallot, minced

Preheat the oven to 400 degrees. Place the tomatoes in a baking pan (one with sides!). Drizzle with a bit of olive oil and sprinkle with salt and pepper, then toss to coat. Roast for 15-20 minutes, then remove from oven.

While the tomatoes roast, lightly paint the pizza crust with olive oil, then top with the shredded Edam.

When the tomatoes are done, remove them from the pan with a slotted spoon, leaving the excess liquid behind. Spread them over the cheese on the pizza crust. Sprinkle with oregano and minced shallot.

Bake for 15-18 minutes, until crust is done.

Serves 3-4.

Mac & Cheese with Roasted Tomatoes and Basil

It's a whole new level of macaroni and cheese. Here roasted tomatoes and onions are added to the classic along with a handful of chopped fresh basil. Yum! Cherry tomatoes work nicely here; leave them whole if small or slice in half if large.

1 large red onion, sliced or coarsely chopped
2 lbs tomatoes, seeded and coarsely chopped
2 Tbsp olive oil
Salt and pepper
3 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 cups milk (room temperature is best)
8 oz. shredded cheddar
1 lb cut pasta (shells are good)
3/4 cup chopped fresh basil

Preheat the oven to 400 degrees.

Place the onion and tomatoes in a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 25 minutes, until tender and rich in flavor. Remove from the oven.

While the vegetables roast, make the sauce. Start by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Keeping the heat very low, whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium until the sauce reaches a simmer. Turn the heat down again at that point and cook for about 10 minutes, stirring frequently (you can switch to a spoon for this).

While the white sauce cooks, boil the pasta in a large pot of salted water.

After the sauce has simmered for its 10 minutes, remove it from the heat and stir in the cheese, a handful or so at a time, until it melts. Stir in the vegetables and the basil. Taste and add additional salt and pepper if needed.

When the pasta is done, drain it and return it to the pot. Pour the sauce over it and stir to coat evenly. Serve hot.

Serves 4-6.

Turkey Pizza with Roasted Tomatoes and Blue Cheese

I seem to make a lot of pizza out of leftover turkey. Maybe it's because I just make a lot of pizza, maybe it's because it seems like a good way to transform it into something much less like Thanksgiving food. At any rate, here's another one - really delicious.

1 14-inch pizza crust
olive oil
2-3 oz. shredded mozzarella
1 1/2 cups chopped roasted tomatoes (thawed and drained if frozen)
1 1/2 cups shredded cooked turkey
2 oz. crumbled or chopped blue cheese
1 medium shallot, finely chopped
Salt and pepper

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the pizza crust. Strew with roasted tomatoes and turkey, then sprinkle with blue cheese. Sprinkle the shallot over everything, then add a little salt and pepper.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

White Bean Stew with Roasted Tomatoes, Sausage, and Kale

With nights dipping down below freezing, the flavor of kale improves noticeably in the fall. In this stew I put it together with beans and sausage, both classic companions for kale, and some more late-season tomatoes.

Be sure to plan ahead so you have time to soak the beans for at least 6 hours.

2 cups dried white beans
olive oil
6-8 cloves garlic, minced
1 large onion, finely chopped
Water or stock (chicken or vegetable)
2-3 cups chopped roasted tomatoes
1 sprig rosemary (3 inches long or so)
1 lb cooked sausage, sliced into rounds
1 medium bunch kale, stemmed and chopped (4-6 cups)
Salt and pepper to taste

Soak the beans in a generous amount of water for at least 6 hours. Drain and rinse.

Heat a little olive oil in a large pot. Add the garlic and onion and saute for 2-3 minutes. Add the beans and enough water and/or stock to cover them by about an inch. Bring to a boil, then reduce heat to low and simmer until tender, about 60-90 minutes.

When the beans are tender, add the tomatoes, rosemary, sausage, and kale and simmer for another 10-15 minutes. Remove the rosemary and add salt and pepper to taste.

Serves about 6.

Butternut Polenta with Garlicky Tomato and Kale Sauce

I like to add a little cooked squash to polenta at this time of year, but it's optional. Roasting frozen whole tomatoes is easy and lends a wonderful depth of flavor to the simple sauce; just run tomatoes under warm water to remove skins, then put frozen ones straight into the oven and roast for 30 minutes or so. If you like, you can serve this in bowls with the sauce spooned over the top--or follow the recipe for a broiled version with cheese.

Polenta
3 cups water
1 tsp salt
1 cup coarse cornmeal
1 cup cooked mashed winter squash (butternut is good)

Topping
olive oil
6-7 cloves garlic, minced
3 cups roasted tomatoes
4-5 cups chopped kale
Salt and pepper to taste
3-4 oz. shredded cheddar

To prepare the polenta, bring the 3 cups of water to a boil, add the salt, then slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring occasionally, until the polenta is nice and thick (time will vary depending on the coarseness of your cornmeal and whether you are using "instant" polenta meal). While the polenta cooks, prepare the sauce. Also preheat the broiler.

Heat some olive oil in a large saucepan, then add the garlic and saute for 2-3 minutes. Add the roasted tomatoes and mash them a bit in the pan. If needed, add a bit of their cooking liquid to form a thick sauce. Add the kale and cook, stirring periodically, over medium heat until the kale is tender. Add salt and pepper to taste.

Oil a 10-inch skillet or 8-inch square pan and spread the polenta in an even layer in the bottom of it. Top with the sauce, then sprinkle the cheese over it. Place under the broiler for 2-3 minutes, until the cheese begins to brown nicely. (Alternatively, if you need more time, you can place the assembled dish in the oven at 375 for about 15 minutes.)

Serves about 4.

Pizza with Roasted Cherry Tomatoes and Feta

Tangy, sweet, and salty with Fire Roasted Cherry Tomatoes and feta. A great way to enjoy some of the last flavors of summer. You can, of course, substitute tomatoes roasted in the oven. If you like, sprinkle a bit of chopped fresh parsley, sage, or thyme over the pizza after it comes out of the oven.

1 14-inch pizza crust
Olive oil
2-3 oz shredded mozzarella
1 1/2 - 2 cups Fire Roasted Cherry Tomatoes
1 large shallot, finely chopped
2-3 oz crumbled feta
Freshly ground black pepper
Finely chopped fresh herbs (optional) - 1 Tbsp parsley or 1 tsp sage or thyme

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the crust, then add the tomatoes, shallot, and feta, and top with a bit of freshly ground black pepper.

Bake for 15-18 minutes, until crust is done and cheese begins to brown. Top with herbs if desired.

Serves 3-4.

Roasted Tomatoes and Peaches Over Polenta

Peaches and tomatoes share the same season, and they go well together in several contexts, a balance and counterpoint of tangy and sweet. Here they are combined with sweet roasted red onion over polenta, with a sprinkling of feta, fresh basil, and pine nuts to top it all off. Feel free to throw a fried egg on top if you like.

5-6 cups chopped fresh paste tomatoes, seeded and cored
2-3 medium peaches, sliced into slender wedges
1 medium red onion, sliced lengthwise
Olive oil
Salt and pepper
1 1/2 cups coarse cornmeal
4 cups water
1 1/2 tsp salt
1 cup crumbled feta for topping
1 cup chopped fresh basil for topping
1/2  cup lightly toasted pine nuts for topping

Preheat the oven to 425 degrees. Combine the tomatoes, peaches, and red onion in a 9x13-inch baking pan. Drizzle with good quality olive oil and sprinkle with salt and pepper, then toss to coat. Roast for 45-60 minutes, stirring once or twice (the longer you roast them, the more liquid will cook off).

While the tomatoes and peaches roast, prepare the polenta. I have taken to making mine in my rice cooker, but to make it on the stovetop, bring the 4 cups of water to a boil in a medium saucepan. Whisk in the cornmeal and stir in the salt. Reduce heat and simmer until thickened to desired consistency.

Serve polenta in bowls, topped generously with the tomato and peach mixture. Add feta, basil, and pine nuts at the table.

Serves 4-6.

Fire Roasted Cherry Tomatoes

Late blight has done in all of our tomato plants except one at this point - but that one, a Matt's Wild cherry tomato, is going strong and proving remarkably resistant. Plus the tomatoes are great!  Today I fire roasted some on the grill along with some of our very last Golden Sweet tomatoes, a sweet yellow grape tomato that was the second-to-last left. Try these on pizza, tossed with pasta, or on their own as a side dish. 

1 lb cherry or grape tomatoes (slice larger ones in half)

1 Tbsp olive oil

Salt and pepper to taste

Toss the tomatoes in a bowl with the olive oil, salt, and pepper until well coated. 

Fire up the grill. Place the tomatoes in a grill basket and grill over medium-high heat for 10-15 minutes, stirring 2-3 times over the course of the cooking. Remove from heat when tender and nicely browned in places.

Makes 1 1/2 - 2 cups.

Pasta with Roasted Tomatoes, Fennel, and Mushrooms

I used some of my last fresh tomatoes for this, but whole frozen or canned tomatoes would work perfectly, too. You can serve this hot or at room temperature, which makes it a decent option for pot luck meals or buffets; in that case, mix some grated Parmesan right in with the pasta. For a version with more protein, see the optional additions.

2 medium onions, coarsely chopped
1 medium fennel bulb plus tender stalks, chopped
4-5 cups coarsely chopped and seeded tomatoes
1/4 lb shiitake mushrooms, sliced or quartered
1 tsp whole fennel seeds
Salt and pepper to taste
olive oil
1 lb dry cut pasta (such as penne, shells, etc)
Grated Parmesan for topping
Optional additions: toasted pine nuts, sausage, cannellini

Preheat the oven to 450 degrees.

Toss the vegetables together in a large baking dish. Sprinkle with the fennel seed, salt, and pepper, then drizzle generously with olive oil. Stir to coat everything well. Roast for 20-30 minutes, until the vegetables are nice and tender and starting to caramelize a bit.

While the vegetables roast, cook the pasta in a pot of salted boiling water. Drain the pasta, then toss with the vegetables.

Serve hot or at room temperature, and pass grated Parmesan at the table.

Serves about 6.

Roasted Chicken Legs with Cherry Tomatoes, Garlic, and Mushrooms

Since we picked all our remaining tomatoes before the freeze, we have quite a few ripening inside still. In fact, we suddenly had more cherry tomatoes ripe on the counter than we were going to be able to use in salads. They were perfect in this one pan oven roasted dinner, which has a Mediterranean flair.

2 lbs chicken legs or other bone-in cuts, skin on
Salt and pepper to taste
1 1/2 cups halved cherry tomatoes
1 pint shiitakes or other mushrooms, cubed
1 head garlic (or more to taste), cloves separated and peeled
1 1/2 cups cooked chick peas or white beans
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp dried thyme

Preheat the oven to 425 degrees.

Season the chicken all over with salt and pepper.

Combine cherry tomatoes, mushrooms, garlic, and beans in a mixing bowl. Drizzle with balsamic vinegar and olive oil and toss to coat. Add salt and pepper to taste.

Spread the tomato mixture in the bottom of a large baking dish (10x14 inches) or a half sheet pan with a good rim on it. Place the chicken pieces on top of the veggies. Sprinkle all over with thyme.

Bake for 30-40 minutes, until the chicken is cooked through and the skin is golden.

Serve pieces of chicken with a spoonful of juicy veggies.

Serves 4-6.

Roasted Tomato Sauce with Green Beans and Bacon

A hearty pasta sauce with ingredients from the freezer. This makes enough for 2 pounds of pasta, so if you're not feeding a crowd you can freeze half for another meal.

If you need to peel frozen whole tomatoes, just run them under warm water and slip off the skins.

5 lbs whole tomatoes, cored and peeled (frozen is fine)
6-8 strips bacon, uncooked
1 large onion, chopped
1 lb green beans (frozen is fine, but thaw first)
Salt and pepper to taste
Pinch of dried basil

Preheat the oven to 400 degrees. Spread the tomatoes in a roasting dish, then roasted for 30-40 minutes. Remove from the oven and drain in a colander, reserving the liquid.

While the tomatoes roast, fry the bacon in a Dutch oven. When it is done, drain on paper towels and pour off most but not all of the fat from the pot. Add the onions and cook over medium heat, stirring frequently, for about 10 minutes, until nicely soft. Add the green beans and cook, stirring frequently, until tender.

Add the tomatoes to the Dutch oven and mix well. Add in a little of the reserved liquid at a time until the sauce reaches a nice consistency (you won't need all the liquid). Finely chop the bacon and add it to the sauce. Add salt and pepper to taste, plus a pinch of dried basil. Taste and adjust seasonings as needed.

Makes 2-3 quarts.

Slow Roasted Cherry Tomatoes

We picked the very last of the tomatoes before the first freeze a week and a half ago. With a bowl of cherry tomatoes sitting on the counter, it was time to put them to use. These are great with pasta or on pizza.

Cherry tomatoes
Olive oil
Salt and pepper
Dried basil

Preheat the oven to 375 degrees.

Spread the cherry tomatoes in a single layer in a baking pan. Drizzle with olive oil and sprinkle with salt, pepper, and a bit of dried basil. Toss to coat the tomatoes all over, then return them to their single layer.

Roast for 25-35 minutes, until the tomatoes have split open and turned appealingly wrinkled and excess liquid has evaporated - but not to the point where they become glued to the pan.

Roasted Eggplant-Tomato Sauce

More eggplant, as promised. It sort of hides in this sauce, but it does add some nice body and texture, and a subtle flavor. And roasting tomatoes is definitely my new favorite thing to do with them. Serve this with pasta.

Also, you can make this with frozen whole tomatoes. In fact, it might just be the best possible way to use frozen whole tomatoes. Remove them from the freezer and run under warm water to slip the skins off. Then they can go straight into the oven.

2 lbs eggplant (larger types are best)
2 lbs whole tomatoes (paste types are good, but use what you have)
olive oil
Salt and pepper
1 lb sweet Italian sausage (optional)
5-6 cloves garlic, minced
2 medium shallots, minced

Preheat the oven to 475 degrees.

Cut the eggplant in half lengthwise and rub the cut side with olive oil. Place cut side down in a baking pan.

Remove the skins from the tomatoes (you can do this by quickly blanching in boiling water, then running under cold water; or run frozen ones under warm water). Place then in another baking dish, one with fairly high sides. Drizzle with a little olive oil and sprinkle with salt and pepper.

Place both baking pans in the oven and roast for 20-30 minutes, until the eggplant is completely tender. Remove and let cool.

Using a slotted spoon, scoop the tomatoes out of their pan (there will be a lot of liquid) and place them in a colander over a bowl (reserve the liquid; you may need some of it).

When the eggplant is cool enough to handle, scoop out the flesh (or peel the skin off; either way works) and puree it in a food processor. Set aside.

Heat some olive oil in Dutch oven. If using the sausage, add to the pan and brown it well, breaking it into pieces as you go. Drain off most of the fat. Add the garlic and shallots to the pan and saute over medium-high heat for 2-3 minutes. Add the tomatoes and eggplant and mix well. Stir in some of the reserved tomato liquid if desired, to reach a sauce consistency that you like.

Serve over pasta. Makes enough to serve with 1 lb pasta.

White Bean Stew with Sausage and Chard

It may be June, but on a chilly wet day like today, stew seemed to be in order.  I used my last package of frozen roasted tomatoes here.  With luck, we'll have fresh ones in the garden by late next month.

Olive oil
3/4 cup finely diced garlic scapes (or 4 cloves garlic, minced)
1 lb Italian sausage (casings removed)
3 cups cooked white beans
1-2 cups diced tomatoes (frozen and thawed or canned, optional)
2 cups chicken stock
1 Tbsp dried basil
Salt and pepper to taste
3-4 cups well chopped Swiss chard

Heat some olive oil in a soup pot.  Add the scapes and saute for 2 minutes or so.  Add the sausage and cook until nicely browned.  Add the beans, tomatoes (if using), stock, basil, and salt and pepper.  Simmer for 10 minutes or so, then add the chard.  Cook until well wilted, then serve.

Serves 4-5.

Italian-Style Braised Beef Short Ribs with Rich Tomato Sauce

I will definitely be making this again. Not only is the beef succulent and the sauce rich and deeply flavorful, but leftover sauce makes a perfect pasta sauce. The recipe is deceptively simple, with only tomatoes and garlic going into the braising liquid. But with the spices in the meat rub and the flavor of the beef itself, the end result is layers of savory goodness. Serve this over egg noodles or polenta.

I used tomatoes that I had roasted prior to freezing, which I am sure added to the depth of flavor. But given the long simmering called for here, canned tomatoes or tomatoes frozen raw (thaw them first!) would work well, too. Also: no need to be strict about using short ribs. Other good braising cuts like shanks or various pot roast cuts would work well, too. You can use (say, 2-3 lbs) if you have a boneless cut.

4 lbs beef short ribs
1 Tbsp salt
1/2 tsp freshly ground black pepper
1 tsp ground cinnamon
Dash of cloves
1 tsp dried oregano
7-10 cups tomatoes with their liquid (canned or frozen; thawed if frozen)
6-8 cloves garlic, chopped

Have the short ribs at or near room temperature.  Preheat the broiler of your oven. Place the short ribs on a baking pan with sides (you may with to line it with foil for easier cleanup).

Combine the salt, pepper, cinnamon, cloves, and oregano in a small bowl and mix well. Rub this mixture all over the meat.

Broil the short ribs for 5-8 minutes per side, until nicely browned on both sides.

Place the browned short ribs in a Dutch oven or similar pot. You should be able to get the lid on comfortably, but you don't want a lot of extra room. Add the tomatoes and garlic. Bring the mixture to a boil, then reduce heat to very low and simmer for 2-3 hours (a bit more if you have the time), until the meat is very tender.

When the short ribs are tender, remove them from the pot and set aside.  Using an immersion blender, puree the braising liquid, then return the short ribs to the pot.

Serve the short ribs over egg noodles or polenta with a generous serving of sauce.

Serves 4-6.