The kind of fall day that was crisp and blue and orange and red and brown, of course, but you’d never notice the brown. The kind that had a hint of pumpkin spice in the air even though you didn’t have the candle lit. That kind that made you grab a chunky sweater and slick leather boots and bundle up and find the prettiest leaves with your little one while buying dried ears of corn and the perfect white and orange striped pumpkin for your front stoop. Cliche, perhaps. But it’s that kind of fall day that makes you fall in love all over again with fall and finally sort of accept it for all the wonderfulness that it is.
Because, sadly, summer isn’t forever and for the moment I was enjoying it all for what it is: simply fall. Not a precursor to shorter days and whipping winds and GASP(!!!) snow to come. Dark, dreary, never ending winter. Nope on this particular day none of that was even on my radar and I was in full fall nesting mode.
I drove to Pier One for the perfect glass pumpkins for the mantle.
I baked a pumpkin bread for the boys.
I ran to Old Navy to buy sweaters and jeans for the boys. Why, I’m not quite sure as all they wear is this. But it’s Old Navy pricing and they would just look so cute. Maybe for Thanksgiving if I’m lucky.
I ran to the garden store and bought mini barrels of haystacks and mums.
And finally I ended up at Heinens browsing for what had to be the perfect intro to fall recipe. It had to be cozy and delicious and preferably sloooow cooking as I wanted the smells to linger all the way through the afternoon and into the (now darker) evening when M came home from the train and L poured into the door sweaty and still wearing his rib guards from practice. It had to be the perfect recipe for all of us.
With summer still desperately clinging on at times and showing off with delicious tomatoes it hit me: lets slow roast a tomato sauce all afternoon. Toss with some fresh pasta and parmesan at the end and serve into deep bowls. Yep, nailed it. This slow roasted marinara sauce was the perfect end to my nesting for fall day. Huge bonus that the whole family gobbled it up happily.
- 4 lbs fresh tomatoes
- olive oil
- 8 cloves garlic, I minced some and just smashed up the others
- few stems of fresh oregano, minced
- few sprigs fresh basil, chopped
- few stems fresh thyme, minced
- 6 TBS butter, chopped up
- salt & pepper
- red pepper flakes (optional)
- Preheat your oven to 250 degrees. Line a large baking sheet with foil for easy clean up.
- Chop up your tomatoes and scatter on the baking sheet. Drizzle with olive oil and layer with the garlic, herbs, butter, salt & pepper and red pepper flakes if using.
- Bake at 250 for 2.5 hours or so. Keep on an eye it at the end - if it looks to be getting to brown for your taste remove, or, it could go up to 3 hours.
- Toss with pasta and serve!