Tuesday, January 31, 2006

roasted tomato sauce

8 lbs tomatoes, cored and quartered
10 onions, peeled and quartered
6 cloves of garlic, peeled
1 c fresh herbs -- I like basil, rosemary, thyme
1/4 c olive oil
2 T sugar
salt and pepper

Toss everything together and spread on baking sheet or a roasting pan. Cook in a 450 oven for about 20 minutes; stir, roast another 2o minutes and stir again. Then roast for 45 minutes more, or until the tomatoes begin to break down and look golden on top.

Puree the sauce using a stand mixer, or in batches in a food processor. It will keep for a week in the refrigerator; it also freezes well.

I use it as a base for pasta sauce, for soup (add cream and it makes a great tomato bisque), or in vegetable soups.


Gwen said...

Do you leave the skins on when you puree?

don't eat alone said...

Yes. By the time they are roasted the skins will puree very easily.