Fresh Roasted Tomato Sauce
This calls for really fresh, good, organic tomatoes and can only be made in the summer and early fall. Shop your local farmer’s market for them. DO NOT USE GROCERY STORE TOMATOES. If you can’t get good tomatoes, don’t make this sauce….I mean it!!!
Ingredients:
Fresh tomatoes ( I usually buy 20 lbs. at a time)
garlic
onion
olive oil
salt & pepper
Method:
Preheat oven to 350F.
Wash and core tomatoes and place in an oiled roasting pan. Fit as many tomatoes as you can in the pan(squeeze a few if you have to). Scatter coarsely chopped onion and whole, unpeeled garlic cloves over the tops of the tomatoes. Season generously with salt and pepper and then drizzle olive oil over the top. Roast the tomatoes for approximately 2-3 hours or until they begin to flatten and blacken. The key is to roast as much of the water out of the tomato as you can to concentrate the flavor.
Remove the tomatoes from the oven and let cool completely. Run through a food mill to separate the skins, seeds, garlic and onion. Use the sauce to make fresh tomato soup, or your favorite pasta sauce. Freeze or can the rest.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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