Saucing the Whole Tomato
The tomato is truly one of the finest edible creations. And the succulence of the garden ripe heirlooms we’ve been picking urges me to use every little bit of the fruit.
Finding a way to use seeds, skins and all is also my preference in terms of nutrition content. Peel a tomato, and the best nutrients are thrown away.
When faced with an enormous quantity of tomatoes, it takes some good recipes to accomplish the goal of wasting naught. From this year’s garden harvest I’ve done everything from sun dried, to salsas, bruscetta toppings to gespatio.
But the vast majority of the tomatoes are getting roasted in the oven for plentiful sauce through winter.
In previous years, there were many hours spent peeling, seeding and cooking that marinara base down until it reduces by half, watching, monitoring, stirring and waiting. But, no more.
This year I have cut my marinara production time by about 1/4 with this easy, slow roast oven method that turns out a delicious sauce every time.
It seems that the reasons for this sauce’s success lie in 1) the use of the entire fruit and 2) a slight caramelizing of the tomatoes on low temperature that lends the roasty flavor and yet preserves the fresh tomato taste.
~ Oven Roasted Tomatoes ~
5-7 lb.s tomatoes
8-10 cloves garlic
small bunch of fresh basil
extra virgin olive oil
salt and pepper
Note: The ratios of this recipe are designed for two standard sized baking sheets.
1~ Preheat oven for 225F. Wash and drain tomatoes; remove stems and any large imperfections.
2~ Cut tomatoes in 1/2 inch slices and lay flat, packing tightly on parchment lined baking trays.
2~ Crush garlic slightly and place atop tomatoes.
4~ Drizzle olive oil over all and sprinkle liberally with salt and pepper.
5~ Bake for 2 1/2 hours and remove from heat.
6~ You may 1) add the roasted tomatoes with fresh basil as is to your favorite pasta or 2) do the additional step of blending for a marinara. If 2, then wait for tomatoes to cool enough to handle and blend with fresh basil until smooth in a blender or food processor.
7~ Serve and enjoy fresh, or store by freezing or boiling water canner for 25 minutes at full boil.
Yield: about 4 quarts
Love from our garden kitchen to yours! Georgina @ Caramelize Life