|Final harvest is in and ready for ripening|
|San Marzano and Roma Tomatoes from my garden ready for roasting|
The tomatoes get washed and cut in half and layered on a jellyroll pan which I had spray with oil to help reduce the roasted goodness from sticking to the bottom. I don't bother with seeding or peeling them. I pile them high in the pan because they do shrink down quite a bit. I used to only do one layer and they never cooked as well as piling them up does.
The oven is set at 350 degrees and it will take at least an hour to roast a batch and a bit longer if I want them to caramelize.
After 30 minutes I check them. They are soft and wilting along the edges and steaming.
|Smashing and turning and more smashing|
Next I grab the potato masher or a large spoon and mash them down into the liquid. The pan is pretty full so I don't recommend trying to take it out of the oven and risk spilling it all over one's self so I do it right on the oven rack and just carefully turn the pan to reach all corners. This helps to keep the tomatoes roasting more evenly releasing the liquid inside them.
|Sweet sauce of my dreams being born|
|Lots of steam rising from the pan now.|
|Water reduced now to caramelize a bit|
By the way this is a great way to make paste too.
|Caramelizing on top of tomatoes is done|
The the roasting is complete in about an hour and I take the pan out and let it cool to near room temperature and then slip the yummy sauce into freezer containers.
|Yum Yum Yummy!|
This sauce is thick enough for ziploc bags so it will take up a lot less space in the freezer and will thaw faster too because of it being flattened instead of in a block. That is always a consideration, space and thawing. Remember to add that to your notes for when you go to roast your own tomatoes.
|Labeled, dated and air removed, ready for freezing|
So there you have it...the tastiest tomato sauce in just over an hour from start to finish. To make into spaghetti sauce just saute a medium onion in olive oil, add a splash of red wine and 2 cloves crushed garlic along with some browned Italian sausage in the same pan. Add the tomato sauce to the pan and finish with chopped fresh basil and cook on medium low for a few minutes to blend the flavors. If you want smooth sauce you can blend in the food processor or blender. We like ours more rustic and its really quite pretty that way too. Garnish with shredded Parmesan cheese and enjoy!
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