ROASTED TOMATO SAUCE
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)
*Blanch 5-7 tomatoes in boiling water for 1 minute. (have the ice water ready as this is a quick dip and out process.)
*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.
*Peel skin of tomato, it’s up to you if you leave the core, I like it as it adds flavour. (personal preference)
*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
*Drizzle evenly with olive oil, and sprinkle with salt & pepper (omit salt, if on a sodium reduced diet)
*Bake 350F (176C) 4-6 hrs. until deep brown ~ convection oven 2-3 hrs 350F (176C)
*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)
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)
*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
*I prefer canning in glass jars 1-2 & 4 cups, for later use. (keeps for 2 years)
*freezes well, in individual 1-2 or 4 cup jars, or zip-lock bags.
*refrigerate up to 5 days.