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Recipes
Roasted Tomato Sauce
This is a great recipe if you have a lot of
tomatoes to do at once. It's quick and easy!
15 cloves garlic
About 8 lbs. ripe tomatoes, any variety,
cored and quartered
10 med. onions quartered
1 c. chopped fresh herbs (rosemary, basil,
thyme, oregano, parsley, and or chives)
1/4 c. olive oil
1/2 tsp. salt, or to taste
Generous grinding of black pepper
3 or 4 T. sugar
Preheat the oven to 450 degrees F
Chop some of the garlic cloves and leave
some whole.
Put everything in a large roasting pan and
toss with the olive oil.
Roast for about 25 Min. then stir to mix
everything.
Roast for another 25 Min. and stir again.
Roast for about 45 min. or until the
tomatoes are broken down into a sauce and golden on top.
Remove from the oven and taste, if it's a
bit bitter add some more sugar.
At this point I put the sauce through a food
mill to separate the seeds and skin from the pulp.
The pulp can be put into clean, sterile
sealers and processed in a boiling water bath 25 min.
I usually put the sauce into plastic
containers or zip loc bags then freeze.
Enjoy!
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