Hellloooo, yummy! Why is it I have never heard of such a thing as roasted tomato sauce? I’ll be honest, my idea of making spaghetti sauce consisted mainly of opening up a bunch of cans of assorted tomatoes, dumping them in a blender with some spices, zipping around a few times to remove most of the chunks, and transferring the slurry to a big pot to bring to a slow boil. Not the all day event my mom used to endure every time she made her sauce….and it tasted just as good. Sorry mom, but it’s true! (sidenote: this is also the woman who spent all day cooking our Thanksgiving turkey, waking before the crack of dawn, painstakingly basting it every hour….until I introduced her to those giant bags you can cook a turkey in! LOL!)
Anyways, I ran across a recipe for roasted tomato sauce and thought, wow, that sounds like it would be really good! I got home, plucked a bunch of tomatoes from the garden, quartered them up and seasoned them just so. Tossed them in the oven for an hour, and presto! Roasted tomatoes. Let them cool a titch, toss them in the blender, pulse a few times until it resembled sauce and well what do you know? I’ve got a tasty new sensation going on over here!
So here’s what you do:
Preheat oven to 325 degrees.
Wash the tomatoes and quarter them. Toss them in a bowl.
Douse them liberally with your favorite oil and balsamic vinegar.
Sprinkle with salt and pepper to taste.
Mince some fresh garlic and toss that in the bowl, too.
Lastly, add in some fresh chopped oregano and basil and you’re done.
Mix it all up good, arrange the tomatoes in a single layer on a baking pan, and slowly roast those bad boys for about an hour. When they look all roastedly-delicious, pull them out and let them cool a bit before pulsing in your blender.
That’s IT! Nothin’ to it. Clean. Whole. Delicious. (….and good for you too!)
Sounds like a great recipe! I cant wait to try it!
Sounds awesome and “easy-peasy” (as Jamie O would say). I’m going to give it a go. Thanks.
Dave
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