I’ve been very blessed to have been born with a green thumb, and this year’s garden has been very kind to me!
If you’ve been following my blog, I’ve made several sauces this year that were terrific! Some with a kick, and some with fresh herbs right from my little herb garden!
But I thought that it was time to make a regular, no-frills, all-purpose sauce that I can use as is, or doctor it up later any way that I want.
And it’s so easy to make you’ll want to make some, too!
This time I used just roams, as I had a bunch ripen all at the same time! But you can use any one variety or mix them up such as Patio, grape, cherry, Beefsteak, etc. Whatever you happen to have on hand either fresh from your own garden, or from your local farmer’s market!
There are only a few quick and easy steps to this, and you’ve got yourself a wonderfully rich, fresh and handy, roasted tomato sauce!
Get your oven preheating to 375º, and start by slicing your tomatoes in half and placing them cut side-up onto a parchment paper-lined baking sheet. *I like to use an old ugly towel underneath, as this can get kind of messy.
Medium-sized tomatoes will need to be quartered, and large tomatoes, such as beefsteak, will need to be cored and cut into eighths.
Once you have them all sliced, season them with a little sprinkling of kosher salt, and either spray the tops with butter-flavored no-stick spray such as Crisco’s, or drizzle them lightly with olive oil.
Pop them into the preheated oven and bake for 1 hour. If you place your baking sheet in the center of the oven, you’ll get a very light charring, mostly light brown.
The upper rack will have almost none and the rack closer to the bottom will have the most charring.
I placed both of my sheets into the oven using an upper and lower rack and didn’t rotate them halfway so that I had a nice mix and the sauce wouldn’t have too much charred bits in it.
This works really well for our tastes.
I then like to place them cut side-down in batches into a colander to let the excess juice and seeds drain. Then add them to a bowl.
I just use my hands, but you can use a slotted spoon if you like for the next step, which is to add them to your food processor. *Only add up to the “max line” at a time that’s marked on the processor bowl.
Simply process until smooth…..
….then ladle your sauce into jars or freezer containers leaving a 1″ space at the top for expansion when freezing.
Let your sauce cool, then place on the lids and freeze!
It’s just that easy! 😀
From here, you can use this “as is” in place of store-bought tomato sauce, or you can add anything you want to it, and even cook it down a little if you’d like a thicker sauce!
It comes in very handy, has wonderful flavor, and it’s a great way to use up an overabundance of tomatoes!
I hope that you’ve found this to be helpful and enjoy trying this super easy method of making your own roasted tomato sauce! Take care! 😀