Thursday, November 30, 2017

Roasted Tomato Sauce

I don't know where I found this recipe but I absolutely love it. Best made when tomatoes are ripe and plentiful. Buy a bushel.  The sauce freezes well.

3# of tomatoes - as ripe as you can get them before they mold
1/2 cup pure olive oil
8 medium to large cloves of garlic peeled. Yes buy the garlic at a framers market.
1 cup fresh basil OR 3 tablespoons fresh rosemary, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Preheat the over to 325 Degrees F
Remove stems from tomatoes. Halve the tomatoes horizontally and place in a shallow baking pan with cut sides up.
Place olive oil, garlic, basil or rosemary, salt and black pepper in a food processor bowl equipped with a steel blade. Process until garlic is finely chopped.
Pour mixture over tomatoes and bake for 2-3 hours or until the tomatoes collapse, become saucy, and actually caramelize. Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunky sauce, remove from oven. If the amount of tomato skin is objectionable, run all or part of the sauce through the food processor.

Makes 4.5 cups

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