Life can get in the way of food traditions, and we experienced our share of this with the big move this year. No problem. My mantra remains: the most flexible person is the happiest person. This applies to food as much as anything else. Missing a food tradition one year only makes it all the more special the next time around. However, I was bound and determined to make at least one batch of Roasted Tomato Sauce which is a family favorite for pasta, pizza, and bread dip when broiled with a thin layer of Parmigiana Reggiano as my older daughter loves. Delicious!
So, I ordered extra tomatoes from the CSA and went to work on a day that was, quite frankly, far too hot for canning, but I had the time and the tomatoes were ripening too quickly and I remembered how satisfying the sauce would be in the winter when the taste of homegrown tomatoes will only be something in a dream. So, I rolled up my sleeves and got to work. I recommend the same for you before they are all gone. You won't be sorry.
Roasted Tomato Sauce
15 cloves of garlic, peeled and halved
8 to 10 pounds of ripe tomatoes, any variety, washed and cored
4 to 5 large yellow onions, peeled and quartered
1 large handful of fresh herbs, chopped
¼ cup olive oil
½ teaspoon salt
Ground black pepper
1 to 2 tablespoons granulated or raw sugar, optional
- In a large roasting pan, gently toss together garlic, tomatoes, onions, herbs, oil, salt, and pepper to taste.
- Roast at 450°F for 25 minutes. Gently stir.
- Roast for an additional 25 minutes. Stir again.
- Roast for 45 minutes more or until tomatoes are softened and broken down into a sauce.
- Remove from oven and blend in a blender or with a stick blender until desired texture. Taste for seasoning. If slightly bitter, add sugar and stir.
- Eat immediately, refrigerate for up to 5 days, or freeze for up to 10 months.
- Or, can in a hot water bath, boiling for 30 minutes.
Yield: 4 to 5 quarts
