25 Aug 2011, 12:08pm
recipes
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  • In my napsack stash

  • Homemade Roasted Tomato Sauce

    I must preface this post with saying — if you do not have a garden of your own, please, support your local farmers and buy your tomatoes from them.  Especially if you are in California, this shouldn’t be a problem at all.

    For me:  good food smells like garlic, and spices and melts in my mouth.  It tastes like a piece of heaven or takes me to another time and another place.  It reminds me of family and it gives me happy thoughts.

    I love good food.  No getting around it.  I also love good, healthy recipes.  Now, to be fair, I can not take the credit for the ingenuity of this but I can take credit for the spices I chose to use.
    A friend of mine shared this with me.

    Last year, my tomatoes kicked my tail.  They came in like Montezuma’s revenge on steroids.

    I was completely overwhelmed and we lost quite a few tomatoes because I just couldn’t pull myself together.  We made tomato soup and sauce last year.  The tomato soup was INCREDIBLE, but time consuming. 

    This year, I really tried to focus and not let my “omgthisissooverwhelming” panic reactor take over.  It didn’t.  And I can proudly say that we only lost a handful of tomatoes…not a bucket full.

    My companions were these three bowls.

    Washed and rinsed I cut them in half and set them skin side down on the cookie sheet.  Not sure if that was the right way…hindsight — maybe I should have laid them skin side up so they would roast better.

    Then, I mixed about a 1/3 of a cup of olive oil with sea salt, oregano, basil, fresh pressed garlic, parsley flakes, a dash of cumin, sugar and onion powder.  All of it was to taste…a total guesstimate on my part.

    It smelled delicious.  Then I poured the olive oil mixture, using a spoon, over the top of the tomatoes. 

    Set the oven to 350 and let them cook for about 35 minutes(or until the skins are shriveled).  They came out looking like this…toasty and roasted.  The smell in my kitchen was amazing…

    Then, I labeled, bagged and crushed them all.  Down to the freezer they go ready for the winter months.  Chili, spaghetti, Spanish rice, soup base…yes, these will come in very handy.

    Optional:  De-seed them.  Take a small spoon and scoop the seeds out.
    Skin them.  Boil them first, set them in cold water with ice, wait until they are chilled, then gently squeeze them right out of their skins.

    25 Aug 2011, 12:22pm
    by Jana Floyd

    reply

    Oh my goodness, the end result looks so good I can almost smell and taste the tomatoes!!! And btw, I really like your new banner.. :)

    25 Aug 2011, 12:46pm
    by East Coast-er Momma

    reply

    Aw, thank you!
    Yes, my kitchen was smelling so wonderful yesterday.

     

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