Fire Roasted Pomodoro

It’s that time of year when gardeners all over American are over run with tomatoes. Some gardeners are generous and give them to family, friends, and co-workers.

We are a different type of gardener, we are selfish gardeners, we horde them every way we can; caprese salads, BLTs, wilted kale, tomato, egg, and pesto sandwiches for breakfast, the menu items are endless.

Once in a while we will be completely over run with red deliciousness then we do what tomato hoarders do...Share?...No! We make sauce.

I want to share our family’s favorite fresh sauce. Serve it hot with your favorite type of pasta, or cold with some fresh milk mozzarella and small clam shells. Don’t forget to include the kiddos; this is a kid friendly recipe they will love to make as well.


  • 4 Tbsp. Butter

  • 2 Carrots

  • 1 Stalk of Celery (minced)

  • 1 Medium Yellow Onion (minced)

  • 2 lbs. Roma Tomatoes (grilled, peeled, crushed)

  • 1 tsp. Salt

  • 1 tsp. Pepper

  • 1 tsp. Fresh Oregano (minced), or 1/2 tsp. dried

  • 6 Fresh Basil Leaves (minced)

  • 3 Large Garlic cloves (minced)


Grill the tomatoes over direct heat until the skin begins to char. Then sweat them, until they cool, by placing them into a covered container. Next, peel the tomatoes and then crush them by hand.


Over medium low heat melt butter in a pan, and add the carrots, onion, and celery; cook until tender about 15 minutes.


(This is my garlic crusher/press; you should get one. I think mine is Pampered Chef.)

Add the tomatoes to the pan along with salt, pepper, oregano, basil, and garlic. Cook until sauce begins to bubble, then reduce to lowest setting and cook for about 1 hr.