Saturday, October 15, 2016

How To: Make Roasted Tomato Sauce

This is one of my favorite tomato sauces. And it's so easy to make; it's so much easier than having to peel tomatoes for my basic tomato sauce.  I processed thirty pounds of tomatoes this way today and I still have more to do tomorrow.

Quick note: this is not a finished tomato sauce. It's a tomato base that I will open up throughout the year and season as I cook. Think of it as a roasted tomato canvas. There is nothing in here except some vinegar to keep the acidity high and safe for canning. There are no aromatics, no herbs, and no salt included.

  • 15 pounds organic, ripe tomatoes
  • 1/4 C organic apple cider vinegar
  • also needed: jars, lids, bands, blender or food processor

Preheat oven to 425 degrees F.

Slice tomatoes in half and lay them, cut-side down, on a parchment or silicone mat-lined baking sheet. I fit 15 pounds of tomatoes on two large, rimmed baking sheets.

Roast the tomatoes for 1 hour, rotating trays halfway through. At the end of the hour, the tomatoes should be nicely charred and caramelized.

In batches, blend the tomatoes with the juices until smooth. Pour into a large pot or Dutch oven. Simmer the sauce until reduced by a third - or more if you like it thicker. Stir in vinegar.

Spoon sauce into sterile jars and process in a water bath. Let cool until the jars seal.

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