How to make Roasted Tomato Sauce

'Tis almost the season for TOMATOES!! yayyyyyy -  I can't wait!! Unfortunately, I didn't grow a garden this year and that really stinks...BUT...I am going to enjoy the Farmers Market this year to support my local growers. And one of the easiest ways to preserve that great unique flavor of your summer veggies from the market or your own garden, is to make a basic, roasted tomato sauce that can be adapted later on when we have that craving for summer tastes in the winter time.  Roasted sauce requires very little effort and roasting the tomatoes brings out a layer of richness in taste that fresh tomatoes do not have. Make a huge batch and freeze it for later on for all your pasta recipes, Mexican recipes or slap it on a fresh crust of Italian bread. OH!!  I can't forget about the eggplant dishes!!  Great, speaking of Eggplant, now I want that!! Roma Tomatoes are the best for roasting because out of the tomato varieties, they have the least seeds. 

For each batch of sauce, you will need: 
  • About 25 Roma tomatoes, (depending on the variety used) You need enough tomatoes (cut in half) to cover a large baking sheet, cut side down.
  • 2 cloves of garlic, peeled (or you can use the already minced garlic in a jar)
  • Half of a medium sized yellow onion
  • Extra virgin Olive Oil
  • Course Salt and fresh Pepper (to your liking)
To make the sauce: 
  • Pre-heat oven to 375 degrees F.
  • Wash and using a sharp paring knife, remove the core and stem from the tomatoes
  • Slice them in half and lay them cut side down on a large baking sheet or a disposable aluminum oven liner (great idea for the mess!) 
  • Tuck the garlic cloves in among the tomatoes
  • Slice the onion in half, peel, then slice. Separate onion pieces and scatter among the tomatoes
  • Drizzle it all with olive oil 
  • Sprinkle Salt and Pepper all over too 
  • Roast in the oven for about 40 minutes or until the tomatoes are soft and the skin begins to brown
  • Now, transfer the tomatoes in batches to the blender and pulse until the desired consistency is reached.
  • Transfer sauce into Ziploc Freezer bags, marked clearly with the date and contents. There is nothing worse than looking thru your freezer and wondering what in the world something is! 
A LITTLE TIP: If you freeze the bags laid out flat on a cookie sheet, they will be easier to store in your freezer for a later date.

Adapted from: Playing in the Dirt

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