Roasted Tomato Ragout

This recipe was created by the chefs at Maple Counter for the mid-Fall tomatoes we gleaned from R & R Farms, specifically for the Spaghetti Fundraiser.


olive oil
1 lb grass fed ground beef (optional and can be substituted for chopped fresh veggies)
5 lb very ripe, garden fresh heirloom tomatoes
1 head garlic, peeled and trimmed
3 carrots, peeled and diced
2 Walla Walla sweet onions, diced
kosher salt
fresh ground black pepper

1. Cut tomatoes in half and place on a sheet tray along with garlic cloves. Drizzle with olive oil and roast at 400 degrees for about 30 minutes or until tomatoes and garlic have softened and begun to caramelize. Cool slightly. Process through a food mill. Set aside (or freeze).

2. In a large heavy bottomed sauce pot heat about a 1/4 c olive oil, add beef and cook until brown and cooked through, breaking up the pieces as you go. Add the onions and carrots and cook until the vegetables begin to soften. Add the tomatoes, salt and pepper. Stir well and cook very slowly for at least 90 minutes, stirring occasionally. Check for seasoning.

The final product should be a thick, savory ragout. You can thin out the sauce if necessary with a bit of water if needed.

Serve over buttered noodles.

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