Ken's Baked Tomato Sauce: Sooo good, sooo easy
By Ken HoytThe abundance of tomatoes is just beginning to abate from my garden. I’m not much of a canner, but I hate to waste good food. So few years ago I came upon the idea of making tomato sauce and freezing it.
General laziness prompted me to figure out a way to get great flavor with the most modest amount of physical labor. This is a common recipe. My version is cobbled together from a dozen others (too much salt here, too little garlic there)… I think it’s spot on.
Ken’s Baked Tomato Sauce
15 medium-sized,
(about 2 pounds) Roma tomatoes, seeded.
Freshly ground pepper to taste
6 cloves Garlic, chopped
1/2 cup Olive oil
1 Yellow onion, chopped
1 Tbsp Dried oregano (or 3 Tbs. fresh), to taste (optional)
1 Tbsp Dried basil (or 3 Tbs. fresh), to taste (optional)As an option you might add a cup of white or red wine. Reduce the oil to 1/3 cup and increase the baking time by about an hour.
Cut tomatoes in half lengthwise and set, cut sides up, in a 9 X 13 inch baking pan or dish. Sprinkle lightly with pepper. Mix garlic, onion, oregano, basil and 2 tablespoons olive oil and spread evenly over the top. Drizzle the olive oil over the mixture. Bake in a 375° oven until browned on top, about 60 to 70 minutes. There are two options to finish:
Cool slightly and remove skins then coarsely chop.
Or
With the skins on blend to a rich puree in a food processor.Continue by putting the sauce into sterile plastic or glass containers. I will also make tomato sauce ice cubes (which I store in a freezer bags). They can quickly and easily add a great flavor boost to pan sauces or canned soups.
Either method will keep in the freezer for 6 or more months.Makes approximately 8 cups.
©2007 Ken Hoyt
You can find other recipes on my blog!
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My small business, Interior Advocate, provides design solutions for interiors. And I write about living...
megrockstar
asilnnigcm
This is so great, very rich in flavor, it was so easy that I thought well, maybe not. I was so wrong. It's simplicity makes it just the reason for the richness. Thanks for the recipe. Bon apetit! :) YUMMMM!!!!
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