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.

2 Comments:

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.

Peace
Milton