A few weeks ago I asked the question “What would you do with a bushel of tomatoes?” Well I wanted to share with you what I do with mine.
One day I got an idea. It popped into my head, when I picked up a can of organic roasted tomatoes at the grocery store. When I saw how much they cost, I almost fell over. They were almost $4 a can. It got me thinking…I’ll roast my own, maybe add some fresh garlic and let them roast together in perfect harmony. Then I started tinkering and came up with this awesome recipe for marinara sauce. I haven’t met anyone who has had any complaints…yet.
This sauce is full of great, fresh ingredients and knocks the socks off of any jarred sauce I’ve ever tried. It has a rich roasted tomato and garlic flavor. Give it a try. You may like it enough to use that whole bushel of tomatoes to make it. Its a great way to spend a brisk fall afternoon!
- 7-8 Large canning tomatoes cut into 1 inch pieces
- 7-8 cloves garlic, chopped
- 2 Tbs Italian seasoning
- 1 Tbs salt
- 2 Tsp pepper
- 1/4 Cup extra virgin olive oil
Preheat oven to 425-450 (depending on how hot your oven is). Combine all ingredients in a large bowl until well blended. Spread mixture evenly onto a 1/2 sheet jelly roll pan. Roast for about 50 minutes until edges of the tomatoes are blackened slightly and most of the juice from the tomatoes has evaporated (see photo).
Let mixture cool. Then use a food mill to separate out the seeds and skins. You should end up with 4 to 5 cups of sauce. Boil up your favorite pasta, roll some meatballs, toss everything together and pour yourself a congratulatory glass of wine for a job well done!
If you need more sauce, or find that the garlic is to strong for your taste, simply add a 15 oz can of tomato sauce to the marinara mixture! Bon Appetit.