This is the perfect idea for those last of the season tomatoes. This is
not really a recipe, but more of a technique that I use for making this
wonderful Oven Roasted Tomato Sauce. This is a very simple technique
that is subject to endless variation to your taste.
This outstanding
sauce can be used to top your pasta dishes, pizza topping, lasagna,
tomato soup, or whatever else you can think of. Be creative in making
and using this tomato sauce.
Check out Linda's
Tomato Recipes.
Also check here to learn
All About Tomatoes
(history, how to purchase, and how to use).
Check out how to make
Slow-Roasted or Baked Tomatoes.
Oven Roasted Fresh Tomato Sauce
Recipe Type:
Condiments and Sauces,
Tomatoes,
Chile peppers
Yields: makes a large batch
Prep time: 30 min
Cook time: 90 min
Ingredients:
Fresh vine-ripened
tomatoes
Garlic cloves, minced
Chile peppers
Onions
Fresh herbs of your choice (such as basil, rosemary, oregano, thyme)
1/4 to 1/2 cup extra-virgin
olive oil
Coarse
salt and freshly-ground
black pepper
Granulated sugar (optional)*
NOTE: I can't give you exact measurements for
this recipe, because I just do it! Don't be afraid of messing up,
because you can't!
Preparation:
Preheat oven to 350 degrees F. Place rack in the center of the oven.
Tomatoes: Wash tomatoes and cut out the stem core. Slice the tomatoes in half
lengthwise and then quarter.
Garlic: Remove the papery skin from the whole
garlic cloves.
Chile Peppers: Remove stems from chile peppers, cut in halves, and
remove seeds.
Onions: Remove skins from onions and quarter. Strip the fresh
herbs off their stems.
Place prepared tomatoes, garlic cloves, chile peppers, and herbs in a
large roasting pan. Add olive oil and stir to combine.
Do not add any more liquid as the natural
juices from the tomatoes will provide all the liquid that you need (and
sometimes more than you need). Bake approximately 1 1/2 hours, stirring every 30 minutes.
|
Tomato mixture cooking in
the oven. |
Tomato mixture done
cooking. |
* I find that adding a little sugar to tomato
sauce after the sauce is cooked, but still hot, cuts some of the acid
and mellow the flavor. You don't want to add too much, so start with
approximately 1/2 teaspoon per quart. When making spaghetti sauce,
I add molasses instead of sugar.
Let the tomato mixture cool slightly before straining. Use a large strainer or
a food mill to remove the skins, seeds, and
herbs. The resulting puree will be nice and thick. Season to taste with
salt and pepper. If you end up with more
liquid than you want (this happens when you use regular garden tomatoes
and not Roma tomatoes), simmer the mixture over low heat until reduced
to the thickness you want. This is what I had to do this time
because I used end-of-the-season large very ripe garden tomatoes.
|
Straining the mixture |
Strained mixture
(As I was left with too much liquid, I then put the pot
back on the burner and simmered the sauce until it achieved
the thickness I wanted) |
Either refrigerate and use within 5 days
or freeze. I find that I like to freeze the sauce in small amounts at a
time. You may only need to use a little at a time, depending on your
recipe. Vacuum sealed bags and small freezer containers work well.
