BASIC ROASTED TOMATO SAUCE  

INGREDIENTS                                                                                                                                24-30 Organic Roma Tomatoes (depending on the size of Roma)                                        24-30 Garlic Cloves                                                                                                                           3 Tlbs. Olive Oil                                                                                                                                  1 Tlbs. Ground Pepper                                                                                                                       1 tsp. Salt                                                                                                                                             7 Tlbs. Fresh Basil (3 Tlbs. dried)                                                                                                   3 Tlbs. Fresh Rosemary (1 Tlbs. dried)                                                                                           1 Tlbs. dried Oregano

METHOD                                                                                                                                       *Throughly wash & rinse tomatoes (I use an all natural vegetable wash with DR. BRONNER’S Castile soap, or soak in baking soda for a few minuets)

*Place in a large baking dish with sides ~ glass 5″x 10″x 2″ (12.7 x 25.4 x 5.1/cm)         *Peel garlic cloves ~ **if cloves are large, cut in half                                                    *Remove core of tomato, allowing just enough space for a garlic clove~save and use cut-out core as it adds extra flavour to your sauce

*Insert clove into tomato, until flush with tomato

*Drizzle evenly with olive oil, and sprinkle with salt & pepper (omit salt, if on a sodium reduced diet)

*Bake @375F (190C) 4-6 hrs. until dark brown ~ convection oven 2-3 hrs @375 (190C)

*Remove from oven, cool slightly  (I allow mine to cool completely, transfer to large pot, blend, re-heat, ‘then’ add my fresh herbs)  However did that glass of vino end up on my cutting board?*Blend tomatoes, garlic and all liquid, using mix-master, blender, or hand blender (use caution if tomatoes are hot, as they burn skin on contact)                     If I had it to do over, I’d purchase a steel hand blender, not plastic!!!

*Season with herbs of your choice, or leave plain, then seasoning when ready to use.

*For sauce with a little Spice: add 1 – 4 tsp. of dried red chilli peppers. (depending on your idea of heat)

VERSATILE                                                                                                                                        *AN EXCELLENT SIMPLE SAUCE FOR, PASTA, CANNELLONI, SAUCEY MEATBALLS, or ANY SAUCE BASED MEAL.                                                                                                           *Simply add your choice of sliced & sautéed vegetables eg. onions, celery, red/yellow/green pepper, mushrooms, zuccini… whatever you have on hand, or in season *Meat lovers add: sliced chicken, ground beef, pork, veal, lamb, mild or spicy sausage

STORAGE                                                                                                                                          *I prefer canning in glass jars 1-2 & 4 cups, for later use. (keeps for up to a year)    *freezes well, in individual 1-2 or 4 cup glass jars, or zip-lock bags.                     *refrigerate up to 5 days.


About Italian Living

I'm an interior decorator from Canada. I own a design firm. I have three grown daughters who are confidant women living busy lives. I love my family my friends and my life, however, something is missing. December 3rd, my eyes open at 3:33 a.m. It's time to fulfill my lifelong dream of living in Italy..... I rent my house, pack my bags, say a final farewell to all the people I love most in this world and hop on a plane January 13th.... alone. This is my story...
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