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Posts Tagged ‘roasted tomato sauce’

Roasted Tomato Sauce

Posted by Sandra on September 28, 2009

I’ve had so many questions about this sauce, so I thought I’d post pics and explain better!

Take 6-10 tomatos, any kind; cut in half to make “cups”.  Place on cookie sheet coated with olive oil.  Slice a large onion (or two, depending on your tastes!) and top the tomatos with the slices.  Slice or chop garlic cloves and sprinkle on top. 

At this point, depending on what I’m going to use the sauce for, I’ll slice a couple of green or red peppers, some jalepeno peppers, or similar spicy peppers to taste.  For the example below, I have an orange pepper and two jalepenos because I’m making chili.  I remove the seeds but sprinkle them over the whole pan for taste.

Then liberally salt (I prefer Kosher salt), some pepper, and basil if you like.  Fresh is always best, but the pics below show dried.  Drizzle olive oil over everything.

Bake at about 325 or so for an hour, then crank the heat to 450 for about 20 minutes.  We want the tomatos and vegetables to be really roasted!

Let cool for 30 minutes or so, then puree in a food processor or blender to desired consistency. 

I use this for a base for spaghetti sauce, chili, salsa, or anything requiring tomato sauce.  I make big enough batches that I can freeze part of it for use later.

ENJOY!

Unroasted tomatos, onions, garlic, and peppers

Unroasted tomatos, onions, garlic, and peppers

 

After roasting

After roasting

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I’m a convert…

Posted by Sandra on June 24, 2009

To Alton Brown’s tomato sauce.  His recipe is on his site, I play around with recipes to make them my own.  But you simply must try this!

Take 8 or 10 tomatos, any kind, and cut them in half.  Use your pinky to scoop out some of the seeds and goop, place on a cookie sheet like cups.  Dice up an onion or two, and some garlic, and sprinkle on top.  Add some salt and pepper and some basil, then drizzle liberally with olive oil.

Bake at 325 for an hour, then turn up the heat to 400 for about 30 minutes.  Remove and let cool a little bit, then puree in the food processor or blender.

Best base EVAH for pasta sauce, salsa, chili, or anything you use a tomato sauce for.  Smoky, rich, dark, flavorful. 

I decided to start making it in batches and freezing, to use as a base for my meals.  LOVELY!

roasted tomato sauce

Posted in **My Family Life** | Tagged: , , , | 2 Comments »