Tuesday, August 29

Tomato sauce

A friend from church gave us a grocery sack full of gorgeous home-grown tomatoes on Sunday.  Though I have always wanted to try my hand at making homemade tomato sauce, I have always been intimated by it, partially because I have a tendency to burn things that simmer on the stove for a long time and partly - mainly- because I was positive that I couldn't make sauce that tasted good.  Enter the following recipe for oven roasted tomato sauce.  It appears to be quite forgiving and genuinely makes a yummy tomato sauce.  I'm looking forward to trying it on pizza and with other pasta recipes like baked ziti and lasagna.

Oven Roasted Tomato Sauce   

6 lbs of fresh tomatoes
1 bulb's worth of garlic cloves, peeled
Generous glug of olive oil
1/2 cup of water (or broth or red wine)
oregano leaves (or basil, if you prefer)
2 medium onions cut in chunks
salt and pepper

Pre-heat the oven (s) to 425 degrees. Wash and cut up the tomatoes into large chunks (core if you'd like) and place in a large roasting pan.  Add garlic, oil, water, oregano, onions, salt, and pepper.  Mix everything up well and roast for 45 to 60 minutes, stirring every so often, until the tomatoes and their juices have reduced.  Use immediately or freeze to use later.


elizabeth said...


julie said...

I cannot wait to try this recipe! I have spent most of my married life trying to recreate my grandmother's spaghetti sauce, and it has just never worked. It's time to give up on recreating a memory and try something new. And I love the idea of doing a little work beforehand (i.e., peeling tomatoes) and then just leaving it in the oven. Thanks for passing this along.

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