Sometimes it is daunting to prep and use a huge batch of fresh, very ripe tomatoes. Since our freezer is packed with salsa, I decided to make my 2nd batch of roasted tomato sauce. Last month, I used about 10 pounds of tomatoes to make this easy Martha Stewart-inspired sauce. We used that sauce on Wednesday on pasta and it was delicious (especially with the addition of Italian sausage and a little cream to thicken).
Here's simple ingredients & instructions:
Fresh, ripe tomatoes
Whole cloves of garlic, unpeeled
Onion, peeled and quartered
Extra virgin olive oil
Sea salt or kosher salt
Heat oven to about 375 degrees. Drizzle some oil into bottom of large glass pan (I use a 9 x 13). Toss in all ingredients and sprinkle with a bit of salt.
Roast in oven about 45 minutes or until skins split. Remove and let cool. It will look like this:
Pour off some of the liquid in the pan and squeeze garlic from skins, discarding skin. Using a stick blender, gently pulse the tomato mixture until desired consistency. Taste & adjust seasoning. I sometimes use a fine sieve to remove more liquid.
Place in freezer bags & freeze flat or put in fridge until ready to use. Here is the yield from my batch in a 1 litre vintage French jar:
Easy and fresh!