It may seem sacrilegious for someone in Northern California to use fresh tomatoes in winter, but roasting them with garlic and warm spices brings out their flavor and creates a comforting flavor and aroma. A few weeks ago, I was trying to think of a good non-cheese sauce for savory waffles (omit vanilla from basic recipe), and this popped into my mind. My plan for tomorrow will be to bake eggs in it for a pepper-free shakshuka-type dish. It also works with chickpeas, roast chicken...anything fairly neutral. Makes about 6 servings, takes under 2.5 hours total.
Marcella Hazan's famous tomato sauce uses it. I mean, I'm a big fan of the pink sauces with tomato and cream, so it makes sense. Line a rimmed baking sheet with foil for easy cleanup (this one is 10" x 15") and spread out the tomatoes across it. Sprinkle the little pieces of butter across the tomatoes.