MORE ROASTED TOMATOES!!!
Tis the season. My 6 heirloom tomato plants had grown into monstrosities but been stingy with tomato production until right about.. now. Now their exploding, all of them at once.
I’m going to make shit loads of roasted tomato sauce and can it for a taste of summer during winter and I am going to sun dry some of them. The rest? BLT’s, caprese, salsa, the list goes on…
Ready for the tomato explosion that I’m about to unload on you?
Pictured above is my first batch of roasted tomatoes post roast, and them in the pot about to get SMASHED into a delicious oblivion. Now having finally tracked down our canning pot, today… I can.
- 9x13 pan filled with tomatoes
- olive oil
- salt ‘n peppa
- 2 cloves garlic minced
- 1/2 an onion diced
- 3/4 tsp oregano
- 1/2 tsp roasted red pepper flakes
- 1/2 tsp anise or fennel seeds
- 1/2-3/4 cup red wine
- 1 small can tomato paste
- 1 tbl sugar
- torn fresh basil to taste
Place tomatoes in 9x13 pan and drizzle with olive oil and sprinkle with salt & pepper. Roast at 425 degrees for 1.5 hours.
*At this point you can either let them cool and remove all the skin, or if you are lazy or just don’t give a shit, you can skip this step. I did not feel like waiting for them to cool, and I started to take off the skin carefully. I then realized I don’t really care if it’s in there or not and proceeded to what you will read below.
Get a decent sized pot (dutch oven holla) and saute the onions in a couple tbl olive oil with a pinch of salt. When they start to soften add in your spices, salt, peppa and your garlic. Saute for a minute or two, then pour in that wine. Let it vigorously simmer for a bit until it has done some serious reducing and add most of a small can tomato paste.
Cook for a couple minutes then start plopping in them tomatoes! Smash them with a potato masher, add in basil, sugar, adjust salt and pepper to taste, and lastly, if your game.. put in some cayenne. Start off with just a dash, you can always add more but you can’t subtract it. Also keep in mind you wont taste it right away, give it some time then taste and see if you want to add more. I like my tomato sauce a little spicy so I generally add in 3/4-1 teaspoon for this amount of sauce.
Keep a low simmer for at least 30 minutes and up to 2 hours. The longer it hangs out, the better. Taste periodically and adjust spices to your taste level. This amount of sauce should make two medium/large mason jars full. I would tell you exactly what size mason jars, but they are in my trunk and it’s chilly out. I’ll tell you tomorrow, promise. OR it will be plenty for 1-1.5 lbs of pasta if you just want to make fresh sauce for a dinner party or large family.
Tomorrow we shall go over the canning process!