Roasted Pure Tomato Sauce
From jo_jo_ba 13 years ago
- 1 1/2 hours to make
- Serves 4
This is quite possibly the only way to stem the flood of tomatoes in our garden: a quick roast and a blitz in the food processor! This makes about 4 cups of sauce - and there's nothing but tomatoes in it!
Ingredients
- 3 lbs 3 oz (50 oz.) assorted fresh tomatoes (I mixed Yellow pear, San Marzano and Early Girl from my garden) shopping list
- 1 tbsp lemon juice (if canning) shopping list
How to make it
- Preheat the oven to 375F and line 3 rimmed cookie sheets with parchment or foil.
- Quarter plum-sized tomatoes (or cut them to approxmately the size of the cherry tomatoes, if using). See Photo
- Spread tomatoes, cut side up (or whole if cherries) on the baking sheets.
- Roast 1 hour, rotating sheets 1/2 way through.
- Scrape all the tomatoes and their juices into a food processor and puree smooth.
- Add lemon juice if canning, and process according to your location's altitude.
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