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
*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!!!
*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.