Monday, October 1, 2012

Roasted Tomato Sauce or.... Mary got me sauced!

I've never tried to hide my tomato addiction.  Both kitchen windowsills are lined with colorful tomatoes all summer long.  Bowls of cherry tomatoes wait their turn to star in salads or to be oven dried for a winter's day.  I've laboriously blanched and peeled cheerful red Romas to turn into a sauce.  And then along came Mary's post over on Ocean Breezes and Country Sneezes.  She, thanks to Susan of From Beyond My Kitchen Window, had posted a recipe for roasted tomato sauce.  It was so simple that I did a double take!!  Then I took myself to market, picked up these and got to work

The recipe is so simple that it practically makes itself.  Heat the oven to 350 degrees.  Quarter the tomatoes.  Toss with a little olive oil.  Throw in a few garlic cloves.  Spread out on a lined baking pan and roast for about 45 minutes.  NO PEELING!!  Place all into a bowl and puree with an immersion blender or a regular blender.  Mary, an expert canner, did her sauce in jars for the pantry.  Pop over to see how she did them.

I'm a "wanna be" canner but have no equipment and no expertise.   I think the Ball Canning Jar folks created these freezer containers just for me.  They come in cup, pint and quart sizes.  I just happened upon them a few years ago and have found many uses.

This simple approach to tomato sauce creates a delicious treat.  A bonus is the aroma wafting about the kitchen during roasting.