Vicki’s* Roasted Tomato Sauce

ROASTED TOMATO SAUCE (makes about 10 cups)

15 cloves of garlic
8 lbs tomatoes (any variety), halved or quartered
5-10 medium onions, quartered
1 c. fresh herbs, chopped — rosemary, parsley, basil, thyme, oregano
1/4 c. olive oil
1/2 tsp. salt
fresh ground black pepper
3-4 Tbsp. sugar (optional)

Preheat oven to 450F. Peel and chop 5 cloves of garlic; leave the remaining cloves whole. In a large roasting pan, gently toss together tomatoes, garlic, onions, oil, salt, and pepper.

Roast for 25 minutes. Gently stir. Roast for another 25 minutes; stir. Roast for another 45 minutes, or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.

Remove from oven and taste. If slightly bitter, add sugar and stir. Pour sauce into clean, sterile jars or freezer bags and can or freeze, or refrigerate. If you prefer smoother sauce, blend in blender or use a hand blender until smooth.

image from www.flickr.com
image from www.flickr.com 
*Vicki's original post (2006!) and notes here.

I play around with this recipe a lot — using many varieties of tomatoes, combinations of herbs, different varieties of onions and garlic, etc. On Saturday, I added some heirloom peppers; last night a red bell and a couple of banana peppers.  I think I've added mushrooms in the past (making mental note to do that again).

image from www.flickr.com 
I had some nice eggplant from Saturday's farmers' market, so we made a quick, sort of deconstructed Eggplant Parmesan.  I haven't had much success grilling eggplant, but I've discovered a FABULOUS way to "oven fry" it that keeps it nice and crisp!


Eggplant, sliced 1/4- to 3/8-inch thick
Beaten egg
Bread crumbs, seasoned to taste

Lightly sprinkle the eggplant slices with salt and sandwich between two layers of paper towelling for 10-15 minutes to soak up some moisture (I don't always do this part).  Dredge each eggplant slice in flour before dipping into the egg and then coating with bread crumbs.  Bake at 350F for 15-20 minutes, turn over and bake 15-20 minutes more.

It's the flour layer between the egg and crumbs that keeps this crispy!  Put a few slices on a plate, top with some freshly roasted tomato sauce, and sprinkle with Parmesan cheese.  It's fab!

Bon appetit!  I love this time of year!!

image from www.flickr.com 
"Seam faster!" she says!  Hahaha.  The seaming hasn't even begun yet!  But it is about to commence… a wee bit of knitting yet to do, a few more ends to weave in (amazing how well and quickly that goes when one just buckles down to do it).  This project seems to be taking a long time — I haven't knit much else all summer — but I have been busy with SO many other things this summer (and that will continue for a little while).  Thankfully, I don't really have a deadline for finishing and am truly savoring every step of the way.

But I will try to knit/weave/seam faster!  ; )

8 thoughts on “Vicki’s* Roasted Tomato Sauce

  1. Mmmmmm. If I can keep Tom and the dog from eating my tomatoes straight off the vine, I’m going to try this recipe myself! 🙂 I’m so excited to see your blanket all put together. The piles of knitted squares are looking good.

  2. You’ve made great progress with your squares…now for the “tough” part! Once the knitting is finished I’m looking for instant gratification and hope the “Finishing Fairy” visits during the night!
    Thanks for the roasted tomato sauce recipe!I always roast tomatoes (and most other veggies as well) but have stopped after 20-25 minutes. It never occured to me to let them roast for quadruple the time. Can’t wait to try them tomorrow night (I even have newly picked eggplant!)…absolutely delicious!

  3. Ohhh that sauce sounds so fabulous. I have to be careful of tomatoes, but now I want to eat them all day long, in and with everything.

Leave a Reply