Sunday, September 25, 2011
Roasted Tomato Sauce
Preheat the oven to 450 F.
For roasting, I start by covering a cookie sheet with foil, then spraying it with olive oil.
Core then cut the tomatoes in half, placing them on the cookie sheet cut side up.
Spray them again with olive oil and sprinkle them with salt.
I also like to add 4-6 peeled cloves of garlic, you could add a chopped onion too.
Cook the tomatoes until they begin to caramelize, some may turn blackish. You can reduce the heat after the first 20 minutes if you don't want them to blacken. It takes about an hour.
Into the food processor they go, with another spoonful of salt, you could also add fresh herbs.
I like to measure it into 2 cup portions. Pour it into labeled freezer bags, remove as much air as possible and freeze on a cookie sheet.