If you planted tomatoes (and if they’re still alive), you are probably starting to think about what to do with your bountiful harvest. Canning, of course, is the go-to for most people. Ketchup, I hear, isn’t really worth the amount of tomatoes it takes to create it. I have no first-hand experience in the area, as I don’t can. Or, for that matter, grow my own food.
But thankfully we have the editors at Relish magazine, who offer up this Oven-Roasted Tomato Sauce. Use it fresh, or process some in your canning jars and a hot water bath to save it up for winter. Scroll down to the end of the post for some variations on the sauce.
Oven-Roasted Tomato Sauce
6 tomatoes, whole or sliced ½-inch thick
1 medium sweet onion, peeled and cut into wedges
1/4 cup peeled garlic cloves
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons aged balsamic vinegar
Preheat oven to 225 degrees.
Line a sheet tray with foil. Place tomatoes, onion and garlic on the foil. Drizzle with olive oil, and sprinkle with salt and pepper. Bake 2½ hours, or until garlic is golden and tomato skins are pulling away from tomatoes.
Cool slightly. Carefully remove peel from tomatoes. (It should come off easily.) Place tomatoes, onions and garlic in a blender and add balsamic vinegar. Pulse until desired consistency. Makes about 2 1/2 cups.
Tomato Sauce 4 Ways
Vodka Sauce: Add 1/2 cup half-and-half and vodka to sauce.
Arrabbiata Sauce: Add 1/4 to 1/2 teaspoon red pepper flakes to sauce.
Puttanesca Sauce: Add 2 tablespoons each capers, anchovies and olives to sauce.
Bolognese Sauce: Add sauce to 8 ounces cooked ground beef, 1/4 cup wine and milk.