Oven Roasted Tomato Sauce

You’ll want to keep today’s recipe in your back pocket for the mid to late season tomato bounty because this one calls for big, over-ripe and on the verge of going bad tomatoes. When you get to the point where your garden is exploding with fresh produce and you’ve got tomatoes out the ying-yang, this is a great way to use them up without all the extra work

Simply preheat your oven to 300 degrees F, cut the tomatoes in chunks, throw in some fresh herbs and garlic and roast them for a couple hours.

A good, old-fashioned food mill, is the easiest way to get all the skins and seeds off the tomatoes. Just run the tomatoes, herbs and garlic through together.

The recipe will make approximately 5 pints of sauce and it is easily adjustable to double, triple etc.

I use my Oven Roasted Tomato sauce for dish that calls for tomato sauce. It is fantastic on homemade pizza too!

Make it a great day and keep it delicious foodie friends!

Much love,

Connie

Oven Roasted Tomato Sauce

Connie Taylor

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Milling the tomatoes into sauce 30 minutes mins

Course Side Dish

Cuisine American

Servings 5 pint jars (approx)

Ingredients

  

• olive oil
• 8 lbs ripe garden tomatoes cut in quarters
• 6 cloves garlic unpeeled
• 3 sprigs oregano
• 6 sprigs thyme
• 20 basil leaves
• kosher salt to taste
• Fresh ground pepper to taste
• 1 tbsp sugar
• Juice one whole lemon or 2 to 3 tablespoons lemon juice
• 3 bay leaves

Instructions

 

• Preheat oven to 300 degrees.
• In shallow baking dish(s), lightly oil the bottom with olive oil and arrange tomatoes, garlic, and herbs. Generously sprinkle salt over tomatoes and top with a pinch of fresh ground pepper.
• Roast for 2 hours, removing garlic after an hour or so. Set aside to cool. Then squeeze the garlic out of the casing and toss in with the tomatoes.
• Place tomatoes, garlic and herbs in a food mill on medium grate over a large, heavy pot. Churn the tomatoes through and discard the skins and seeds. Don’t forget to scrape the bottom of the grate to get all the thick puree.
• Place pot on med/hi heat. Add sugar, lemon juice and bay leaf. Adjust seasonings to taste. When sauce is about to boil, turn heat down to med/low and simmer for 1 hour or so, depending on the desired thickness. Remove bay leaf and strain the sauce for a few minutes to remove excess water.
• Serve hot over your favorite vegetables or pasta.

Notes

This recipe is terrific for canning in a hot water bath.

 

happybellyfoodie.com

Summary

Recipe Name

Oven Roasted Tomato Sauce

Connie Taylor

happybellyfoodie.com

Published On

2024-10-06

1H

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