A week or so ago I shared that "We have tomatoes " in our garden...and we've been enjoying eating fresh tomatoes daily....
Well, the tomato plant has been giving us so many tomatoes I decided to make my favorite roasted tomato sauce today so the ones we picked earlier wouldn't have a chance to start spoiling before we can eat them all!
In the above link I give the basic recipe - I really don't usually measure but this time around I had 13 tomatoes and I did use 2 medium onions, half a head of garlic - about 12-15 cloves? - a bunch of small carrots and a sprinkling of stick oregano leaves. I did not use mushrooms or shallots this time.
The carrots help tame the acidity of the tomatoes.
Drizzle all with olive oil, season with Hawaiian sea salt and fresh ground peppercorns
Pop in oven at 400F and roast until carrots are done
About this time the house smells wonderful and the neighbors are wondering what I'm playing with today!
Process in blender with bunches of fresh basil. Adjust seasonings if needed.
This time I got 4 cups of thick purèed sauce which you can use for any of the ideas given in the original posted link on top or can be diluted with cream or Greek yogurt for a bisque or added to chicken or veggie stock to make thinner sauces or used as is for pasta sauce.
Who wants to buy pasta sauce in jars when you can make your own version?...easily and much more healthy...No preservatives or any junk added!
If not using right away, it can be frozen in portions in ziplock bags or glass jars.
BTW, some people think you have to peel the tomatoes to make sauce...no you don't. Why get rid of the antioxidants, fiber, lovely enzymes and cancer fighting lycopene???