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.