Easy and Awesome Tomato Sauce
Apr. 29th, 2012 05:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreTime to post another recipe. I made a batch of this last week, then mum nicked half a jarful to take away on her holiday and I had loads of tomatoes left, so I made a second batch today. This stuff is great for pasta sauce, in sandwiches, on meat or veggies, whatever you can think of.
Easy Roast Tomato Sauce
You will need
- A large baking sheet, one with sides, because a bit of liquid will come out of the tomatoes and you don't want it ending up on the bottom of your oven.
- A blender/liquidiser/thing that purees (I guess a stick blender would work as well, just stick everything in a pot first).
- Glass jars, to store the sauce.
- A funnel - useful for getting the sauce into the jars.
- A spatula - useful for getting the sauce out of the blender.
Ingredients
Measures vary according to what you like. If you like the ingredient, add more, if you don't, add none/less.
- Tomatoes - as many as will fit on your baking sheet/s. Riper ones are better, in Summer you can usually get bulk, overripe tomatoes at any fruit and veggie store. (Often sold as "Tomatoes for sauce", fancy that! Variety of tomato doesn't matter.
- Onion, I usually use about 1.
- Garlic cloves - I use about a head.
- Salt - I use Maldon sea salt, but I don't think it matters terribly.
- Dried basil.
- Olive oil.
- Pepper if you like.
- Any other herb or spice or thing you think might be tasty. I had some thyme leftover in the fridge this time 'round, so I added some of that.
Method
- Preheat your oven to... 160C, about that, doesn't matter if it's a smidge hotter.
- Quarter the tomatoes and place them on the tray. I put them skin down, that way at least not all the juice falls out into the tray.
- Chop the onion into large chunks and scatter them on the tray.
- Peel the garlic and scatter it over the tray.
- Sprinkle some salt, basil and whatever else you fancy over the top.
- Drizzle with olive oil.
- Stick the tray into the oven and let it roast for... oh, about an hour. The tomatoes should be squishy and the garlic and onion browning up and softening a bit.
- Remove the tray of roasted goodness from the oven and allow to cool for about 10 minutes.
- Scoop all the contents of the tray into a blender and puree.
- Stick the resulting puree in jars, refridgerate and use as you like. I find the stuff lasts fine for at least a few months in the fridge.
TASTY!
Easy Roast Tomato Sauce
You will need
- A large baking sheet, one with sides, because a bit of liquid will come out of the tomatoes and you don't want it ending up on the bottom of your oven.
- A blender/liquidiser/thing that purees (I guess a stick blender would work as well, just stick everything in a pot first).
- Glass jars, to store the sauce.
- A funnel - useful for getting the sauce into the jars.
- A spatula - useful for getting the sauce out of the blender.
Ingredients
Measures vary according to what you like. If you like the ingredient, add more, if you don't, add none/less.
- Tomatoes - as many as will fit on your baking sheet/s. Riper ones are better, in Summer you can usually get bulk, overripe tomatoes at any fruit and veggie store. (Often sold as "Tomatoes for sauce", fancy that! Variety of tomato doesn't matter.
- Onion, I usually use about 1.
- Garlic cloves - I use about a head.
- Salt - I use Maldon sea salt, but I don't think it matters terribly.
- Dried basil.
- Olive oil.
- Pepper if you like.
- Any other herb or spice or thing you think might be tasty. I had some thyme leftover in the fridge this time 'round, so I added some of that.
Method
- Preheat your oven to... 160C, about that, doesn't matter if it's a smidge hotter.
- Quarter the tomatoes and place them on the tray. I put them skin down, that way at least not all the juice falls out into the tray.
- Chop the onion into large chunks and scatter them on the tray.
- Peel the garlic and scatter it over the tray.
- Sprinkle some salt, basil and whatever else you fancy over the top.
- Drizzle with olive oil.
- Stick the tray into the oven and let it roast for... oh, about an hour. The tomatoes should be squishy and the garlic and onion browning up and softening a bit.
- Remove the tray of roasted goodness from the oven and allow to cool for about 10 minutes.
- Scoop all the contents of the tray into a blender and puree.
- Stick the resulting puree in jars, refridgerate and use as you like. I find the stuff lasts fine for at least a few months in the fridge.
TASTY!
