Roasted Tomato Sauce

 

Last weekend Hubs and I rode our bikes to the local Farmer’s Market.  I planned to buy some corn and scope out whatever else was available.

Then I turned a corner and saw a stall with 20 pound boxes of gorgeous beefsteak tomatoes for $15.

I mean, how could I not?

I bought the tomatoes (and corn, and peppers, and onion, and beets - because I have no self control) and loaded them into my satchel and my bike basket and away we went!

I weighed everything when we got home - I had 20 pounds of tomatoes in my basket and 15 pounds of produce in a backpack on my back and another few pounds swinging off Hubs’ handlebars (I was reluctant to give him more since I ran out of totes and a plastic bag was swinging -  I was so worried it would break and scatter my produce everywhere on the 5-mile ride home!)

Oh right, did I mention we live 5 miles from Farmer’s Market?  It’s not a huge amount miles on a bike, but when carrying 35+ pounds of produce…it’s a bit much.

We made it back home, all veggies intact and I got to processing.  I made 2 batches of salsa and diced cups and cups of tomatoes for stews an casseroles.  And then I got really tired of dicing and thought there had to be another option.

So for the remainder, I halved and quartered and roasted with some fresh herbs from my garden to make homemade tomato sauce.

This is a super versatile sauce that can be used anywhere canned tomato sauce is used, but with that extra punch of flavor from the herbs.  I plan to use it as pizza sauce and spaghetti sauce!  Yum!

Roasted Tomato Sauce

4-5 pounds beefsteak or roma tomatoes

1 head garlic

2 tablespoons olive oil

½ teaspoon salt

Handful each fresh basil & fresh rosemary

Preheat oven to 400 degrees F and line a baking sheet with foil or a silicone mat.

Cut the tomatoes with halves or quarters (depending on size).  

Divide the garlic cloves and peel, place cloves between the tomato wedges.  Drizzle with olive oil and sprinkle with salt.

Roast in the preheated oven for 45 minutes or until juices are released and tomatoes are browning.  Remove from the oven and cool.

Place the tomatoes and garlic into the bowl of a food processor and add the fresh herbs.  Process until smooth.

Makes about 6 cups.