This is the time in summer when tomatoes are very plentiful! Whether you grow them yourself, get them from your farmer’s market, or perhaps, as I do, from a CSA box (www.spiralpathfarm.com), you might have a lot of tomatoes! One of my favorite things to do with tomatoes is make sauce. In addition to making a great dish, it makes my house smell so good. It is SO easy, and not time consuming at all! Try my recipe below this week and you won’t be sorry!
Roasted Tomato Sauce
Tomatoes – any type; I use plum, heirloom, red round, even grape tomatoes.
Onions or shallots – I usually add one sliced onion; or about 6-8 shallots, depending on size.
Garlic – I prefer using cloves, but you can use garlic powder or salt as well.
Basil – whole leaves, spaced among the above.
Green Peppers (if desired) – cut into chunky pieces
Seasonings – as desired. I use oregano, ginger, sea salt and black pepper.
Heat oven to 425 degrees, and apply olive oil to one or two baking sheets, based on how many tomatoes you have.
Cut tomatoes in half or fourths, and place cut side up on baking sheet. Quarter onions and separate the layers. Cut the garlic cloves in half. Just add the basil leaves among the veggies on the sheets. If using green peppers, add among the rest of the veggies.
Sprinkle seasonings on veggies and then add olive oil to them, mixing well with hands. Space evenly on your cookie sheets.
Roast for about 40 minutes. Remove from oven, and using a fork or spoon, flatten and squish the tomatoes, releasing their juice. Allow to cool.
Working in batches, add all the veggies and some of the liquid from the sheets to a blender; blend until smooth. Use for your next meal, or freeze in glass jars or containers. You’ll have “fresh” tomato sauce all winter!
One extra I love: add ricotta cheese to your sauce after blending. Eyeball the amount. You’ll have a Creamy Tomato Sauce that is scrumptious!
To Your Vitality and Your Blender!
