I have been making batches and batches of homemade roasted tomato sauce using the enormous amount of tomatoes I have been picking from the garden. I guess that’s what happens when you put in 24 tomato plants!
This method has been so much easier and faster than the traditional method I have used in the past. It also adds an extra layer of flavor, I think. So far, everyone has liked it, and I have used the sauce on pretty much everything – pizza, lasagna, pasta – you name it and I’ve used it. In fact, I’ve made so much sauce that I am seriously considering getting a freezer to store it all in!
As always, I’m just going to share with you the method I have been using, because as you know, I almost never measure when I am cooking, and I really enjoy sharing the method I use and hope you use it as an inspiration to tailor it to fit your own needs.
· Preheat the oven to 350 or 400 degrees. Yes, this is a big different, but here is why I am giving you two options. At 350 degrees, it roasts them a little slower, which takes longer. At 400 degrees, you can roast them much faster if you are crunched for time. Either way, just keep an eye on them.
· Line a rimmed baking sheet, or several depending on the amount of tomatoes you have, with parchment paper.
· Take each tomato and cut it into quarters or in half depending on the size. For example, plum tomatoes I just cut in half, but traditional large round ones, I cut into quarters. I love to use a variety of tomatoes, including yellow ones. It give the sauce added flavor.
· Try to scoop out as many of the seeds as possible without totally destroying the inside and then place them on the baking sheet. Continue doing this until the baking sheet is mostly full.
· Quarter at least one onion and add that, along with as many cloves of garlic as you like, to the pan. My general rule is four to five large cloves of garlic, and one onion per large baking sheet.
· Generously drizzle the tomatoes, onion and garlic with olive oil, and sprinkle with salt and pepper.
· Using a spoon or your hands mix everything together to make sure the veggies are coated.
· Roast in the oven for anywhere between 25 and 45 minutes. This will depend on the size of your tomatoes, how many you put on the pan, their ripeness and the temperature you decide to roast them on.
· When they are done, transfer them and the liquid into a large pot that has about a tablespoon or more of olive oil. I find it easier to let the tomatoes cool for a few minutes and then just fold the parchment paper to create a half funnel and slide everything into the pan.
· Add some basil, oregan and crushed red pepper. Bring to just the start of a boil, and then simmer until the tomatoes become mushy.
· Then, run an immersion blender through the sauce to break up all the chunks of tomatoes, onions and garlic. Simmer for as many hours as needed until it gets to your desired consistency. This is personal preference so there is no such thing as too long.
· Repeat this with as many tomatoes as you need to roast. I often have multiple pans going at the same time. So there are two pans in the oven while there is a pot on the stove with the first pan’s tomatoes, and several more pans waiting to go. Just keep adding the roasted tomatoes to the same pot.
· Notes: I sometimes will use the immersion blender after each new batch of tomatoes I put in the pot. You can blend it as much or as little as you want. No two batches will be the same, because each batch has a different variety of tomatoes. Also, thencolor will vary for his reason, too!
· For long term storage you could can it, but that scares me. Instead, I put it in containers in the freezer. Just remember to label the containers!