It's August, and just like every year, our garden is doing its best to give us more tomatoes than we can deal with! One of our favorite ways to eat them is this super-quick roasted tomato sauce. It's fresh-tasting, low-maintenance, and makes a double batch so we can freeze the rest for a taste of summer in the middle of winter.
Here's how to make your own:
You need...
12-15 medium-large tomatoes (sauce tomatoes like Roma are best, but you can use whatever you have!)
1 medium onion
Olive oil
Salt & pepper
Fresh basil
1. Halve the tomatoes and seed them (if easily seeded, like Roma tomatoes). If you leave the seeds in, your sauce will be a little more watery but it really depends on how much time you have.
2. Place tomatoes cut side down on a large baking sheet. Cut onion into wedges and intersperse with tomatoes.
3. Drizzle with olive oil, then sprinkle with salt & pepper.
4. Roast at 400 degrees for 30-40 minutes, or until skins are blistered.
5. Remove from oven and leave until cool enough to handle. Remove skins if easily slipped off, otherwise leave them. Sprinkle basil leaves over tray.
6. Pour entire contents of baking sheet into a blender and blend until pureed. There might still be some seeds and skin - it's never been enough to bother us!
7. Serve over your favorite pasta, reserving half in a jar for a later dinner.
Affiliate links if you're looking for equipment:
My favorite blender
*Perfect* sheet pans
And it is REALLY good. Mmmmm.
ReplyDeleteRosie, how are your tomatoes doing with all of the rain we've had? Ours are splitting then rotting before we've picked them / before they are fully ripe.
DeleteWe've definitely had a LOT split and rot, which is frustrating... The sauce tomatoes seem to handle the excess water better than the others, and we've got them in pseudo-raised beds which helps with drainage. But yes, lots of loss :(
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