Tuesday, September 14, 2010
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.
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.
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!