ROASTED TOMATO SAUCE

                                              ROASTED TOMATO SAUCE  

INGREDIENTS 

24-30 Organic Roma or Field Tomatoes (depending on the size)

24-30 Garlic Cloves (I like the large purple garlic, you use less and the flavour is greater, also less peeling)

3 Tlbs. Pomace Olive Oil (not extra virgin as it needs to be stable, I use Pomace Olive Oil)

1 tsp. Ground Pepper

1 tsp. Salt

7 Tlbs. Fresh Basil (3 Tlbs. dried)

Fresh rosemary or oregano (optional)

METHOD                                                                                                                                       *Throughly wash & rinse tomatoes (Natural vegetable wash or soak in baking soda for a few minutes)

*Blanch 5-7 tomatoes  in boiling water for 1 minute. (have the ice water ready as this is a quick dip and out process.)

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*Cool in ice water and peel skin from tomatoes (I tried skipping this step and the sauce was a little chewy.) I like to keep the seeds, I feel they add flavour.
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*Peel skin of tomato, it’s up to you if you leave the core, I like it as it adds flavour. (personal preference)IMG_0235.JPG

*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

*Cut a small slice into tomato and insert clove into tomato, until flush with tomatoIMG_0242.JPG

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

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*Bake 350F (176C) 4-6 hrs. until deep brown ~ convection oven 2-3 hrs 350F (176C)

Bake until brown

*Remove from oven, cool slightly. With this batch, I left the skins on and removed them after they cooled. It’s a little messy, however, if you don’t have time to skin before roasting, you can always do it after.   

*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)

I allow mine to cool completely, transfer them to large pot, blend, re-heat, add fresh herbs and can for later use

If making a larger batch you can use a blender. If you enjoy a chunky past sauce, simply mash with a fork or potato masher. This picture is from a few years back… I’m not a fan of plastic and I was gifted a lovely steel hand-blender. Thanks to daughter #1… xo 

*Season with herbs of your choice, or leave plain, then seasoning when ready to use. (glass of wine optional – teeheehee)

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

ohh so VERSATILE

*THIS IS AN EXCELLENT STARTER SAUCE FOR, PASTA, CANNELLONI, MEATBALLS, or ANY SAUCE BASED MEAL.

*Simply add your choice of sliced & sautéed vegetables eg. onions, celery, red/yellow/green pepper, mushrooms, zucchini… 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 2 years)

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*freezes well, in individual 1-2 or 4 cup jars, or zip-lock bags.

*refrigerate up to 5 days.

ENJOY


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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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