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Saturday, September 5

oven-roasted tomato sauce recipe...tried & true!

The temperature this morning was 48 degrees...ahhh, absolutely perfect to me. And because we are in the heart of tomato season, and with cooler temperatures predicted, it's a good weekend for canning garden veggies!

Just in case you're thinking the same thing, I'm re-posting the recipe...

SO easy!

SO delicious!



1 - quarter as many tomatoes as will fit a 13"x9" pan.
      (no need to core or peel, just slice off the stem end.)

2 - add garlic to taste

3 - drizzle with olive oil, balsamic vinegar, salt & pepper; stir to coat tomatoes.

4 - place baking pan into a 400-degree oven for 45 minutes.

5 - Cool tomatoes slightly, spoon into a blender and puree. 

6 - Add 3 T.  Italian seasoning, or fresh herbs to taste 
     (oregano, garlic chives, rosemary, basil, French tarragon); blend to combine.

7 - Add a peeled, quartered onion, and a pinch of sugar; if desired.
     Blend until smooth.

8 - Spoon into freezer containers; freeze.


That's it!

You're done!


I'll also be making canned peppers...will share that recipe with you soon.


2 comments:

Staci at Life At Cobble Hill Farm said...

I make this every year and add fresh basil and oregano on the tomatoes halfway through the roasting. Either way it really is easy and delicious!!!

Windy Meadows Farm said...

The tomatoes are in the oven right now...it just couldn't be easier! Once those are done, I'll make the peppers and post along with the recipe. Thanks again for visiting...I always enjoy your blog, it's so nice to see you here.

 
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