Simple Garden Recipes: Oven-Roasted Tomato Sauce. This recipe looks good! Checkout the pics and more recipe information at putneyfarm.com. Thanks for sharing it, Putney Farm Peeps!
What You Need: No special equipment required, but the immersion blender is a good tool. A regular blender also works.
How Long? About 2 hours, with 20 minutes active time. A fun weekend (or free weekday) project.
- Ripe tomatoes, as many as you want. Halved or quartered, if large
- Onion, diced. Assume 1/2 of a large onion per dozen tomatoes
- Olive oil and/or bacon fat. Assume 2 tablespoons per 1/2 onion
- Salt and pepper, to taste
- Arrange the racks in your oven to fit a few baking sheets. Preheat the oven to 450 degrees. Half or quarter the tomatoes and place them on baking sheets, skin side down (grease the baking sheets with some olive oil to avoid sticking).
- Place the baking sheets with the tomatoes in the oven and roast until the tomatoes start to brown on the edges, about 25-30 minutes. Meanwhile, place a large pot over medium heat. Add the olive oil and the onion. Cook the onion until soft, about 5 minutes.
- Add the tomatoes and any juices to the pot. Bring the tomatoes to a boil and then move the heat to low and simmer, stirring occasionally, for 1 hour. If the sauce gets dry, add a little water. Mash any large chunks against the side of the pot. Taste and add salt and pepper. Serve or store in jars. The sauce will keep a week in the fridge. Or…
- Using a blender or immersion blender, purée the sauce. Then run the sauce through a fine mesh strainer or sieve. Use a ladle to push the sauce through the strainer. Serve or store in jars. The sauce will keep a week in the fridge.