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.


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


Procedure
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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