Tuesday, September 14, 2010

Roasted Tomato Sauce

Tomatoes
Lots of tomatoes this year. We've been drying a lot of them and also making sauce, and more sauce. We roast it in the oven, which gives it a wonderful full flavor and is ready much faster than cooking it on top of the stove.


Pasta Sauce


We use a roasting pan (half...you want the top open).

Preheat oven to 450 F

Chop up the tomatoes along with onion, peppers, anything you want to add to your sauce. We use zucchini, eggplant, whatever we have on hand.

Add seasoning.

Fill the roasting pan and place in oven.

Stir well every 45 minutes or so.

The time of cooking depends upon how large your pan is and how thick you want your sauce. We do some very thick with just tomatoes for pizza sauce. We also make some not as thick...stewed tomatoes.

This method works out real well for us, and the kitchen smells so good!

Roasted Tomato Sauce

8 comments:

  1. I am so glad you posted this! I have a huge container of 'maters in the fridge and was trying to decide what to do with them. Guess what I'm doing tomorrow morning?!

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  2. Hope you enjoy! Your kitchen will be warm....

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  3. OH YUM! I roasted a lot of cherry & yellow pear tomatoes with onion from our spring garden. Loved them on toast. Looking forward to more with the fall garden that is just planted.

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  4. Tomatoes and onions....yum! You are lucky to have two harvests : )

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  5. I did it yesterday and went through half a loaf of french bread to make sure they were done right. I need more tomatoes.

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  6. I am glad you liked the sauce....it is yummy :) Guess you will have to stock up on french bread!

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  7. Just stumbled across your site--love it! And this recipe is a great idea. Do you can it? If yes, do you water bath or pressure can?

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  8. I do can it. I use a pressure canner only because it's easier (don't have to heat up as much water). I am glad you found our site...thanks!

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