Oven Roasted Tomato Sauce or Paste

Oven Roasted Tomato Sauce

Roasting tomatoes in the oven concentrates its incredible flavors, so why not roast instead of boil your tomatoes for a succulent homemade sauce?

I never bothered to make my own sauce until this summer. Between our garden tomatoes and our CSA box (straight from the farm produce), we were getting more tomatoes each week than we could consume.  We did plenty of “sun-dried” tomatoes in the dehydrator  but making sauce was the natural next step in tomato preservation.

Cut Tomatoes on Roasting Pans

Most recipes for homemade sauce call for boiling the whole tomatoes to peel the skin, seeding them, then boiling the death out of them. The whole peeling thing was an extra step I didn’t want to bother with, especially when you have 10 pounds of cherry tomatoes on the verge of spoiling .

One of our favorite side dishes this summer was oven roasted tomatoes with garlic and herbs. The flavor is so intense and the prep is so simple – I figured turning this into a sauce would be perfect.

Oven Roasted Tomatoes and Garlic

The method is easy, roast pans of cut tomatoes with garlic cloves and various herbs, sprinkle with olive oil and sea salt then pass them through a food mill. If I want paste – I let the tomatoes roast longer so most of the water content evaporates.

Making Tomato Sauce in a Food Mill

I guess my next project is to learn how to can my own sauce and paste – maybe next summer. But for now I just freeze them in ice cube trays and mason jars

Tomato Paste

 

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