Monday, September 17, 2012

So doing this, this weekend.....even with Homecoming and all. 

Roasted Tomato Sauce

I have a jungle growing in the garden.  A tomato jungle.  Wild green vines with yellow blooms and tomatoes in all stages of ripening.  Hard to believe at the beginning of the summer I was worried they wouldn’t make it.  With our stretch of heat and hardly any rain the plants have exploded into a tangled, beautiful mess.
roasted tomato sauce
Each day we bring in a bowlful of burnt orange, yellow and deep red tomatoes, in all sizes. Warm from the summer sun and bursting with flavor. Since there is no way we can possibly eat them fast enough I’ve been trying new ways to use them up and make the most of their wonderful flavor. This roasted tomato sauce does just that.
roasted tomato sauce
We’ve been spreading it on a whole wheat baguette, cut in half, with mozzarella and parm sprinkled on top. Put it under the broiler for a few minutes and you’ve got a baguette pizza. Add a simple green salad and you’ve got supper. Easy enough.
roasted tomato sauce
Roasted Tomato Sauce
5-6 cups of tomatoes, chopped or halved
4-8 garlic cloves
1/2 an onion sliced
3 tablespoons extra virgin olive oil
salt and pepper
2 teaspoons Italian seasoning
Preheat oven to 325 degrees. Place chopped and halved tomatoes and garlic cloves on a baking sheet. Drizzle olive oil over tomatoes and toss. Sprinkle with salt and pepper. Bake at 325 degrees for an 1-1.5 hours. Place roasted tomatoes and garlic in blender or food processor. Add Italian seasoning. Process tomatoes until you’ve reached your desired consistency. Salt and pepper to taste.
You can either process these in canning jars per your canner instructions or fill freezer bags with 2 cup portions, allow to cool before freezing (or they will separate-ewww) and then label and freeze. 
roasted tomato sauce
This sauce also makes a great base for tomato soup, marinara or pizza sauce. Enjoy!

Adapted from: