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| Heirloom Tomatoes to be Roasted for Freezer Sauce |
Here in Sacramento, we’re still pulling in ripe tomatoes from our gardens. In fact, this weekend I picked 30 pounds! With this many tomatoes, there’s only one thing to do: process them for winter enjoyment. The least time-consuming option is to turn them in to a quick sauce and freeze. In fact, just 5 heirloom tomatoes will make ½ gallon of sauce.
I love to roast my tomatoes. It pulls out the robust depth of flavor trapped beneath that thin skin. And unlike canning, you don’t have to peel your tomatoes. Simply cut them into large chunks, roast in the oven while you read a good book, and then blend in your food processor. The hardest part of the whole procedure is picking the tomatoes.
If you check the ingredient label on a jar of tomato sauce, you’ll likely find unwanted items like sugar, water, added preservatives, and extra salt. With homemade sauce, you control exactly what goes in.
Depending on what ingredients I have on hand, I will often throw additional vegetables in the oven to roast with the tomatoes and blend into the sauce. I have used onions, bell peppers, garlic, and zucchini. Experiment with the flavors you like best. No matter what you use, I can guarantee you’ll like it more than that jar from the supermarket, and it will be healthier for you, too.
Roasted Heirloom Tomato Freezer Sauce
5 large heirloom tomatoes or twice as many small hybrid tomatoes, cored and cut in large chunks
2 Tablespoons olive oil
1 6-oz can tomato paste
1 teaspoon Italian herbs
1 Tablespoon fresh basil leaves chopped
1 Tablespoon fresh oregano leaves chopped
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes (more or less, depending on how spicy you like it)
½ teaspoon fennel seeds
Salt to taste
Garden fresh ingredients: tomatoes, basil, oregano, fennel seeds
Farmers’ market ingredients: olive oil, garlic, onion
Grocery store ingredients: spices
Place the cut tomatoes in a deep casserole dish and drizzle with olive oil. Bake in preheated oven at 375 degrees for 45 minutes or until skins begin to brown. Remove from oven and allow to cool for about 10 minutes.
Place roasted tomatoes and juice in a food processor with the tomato paste and remaining ingredients. Blend until smooth.
Allow sauce to cool to room temperature. Pour into a freezer container and place in fridge. This should keep for a few months. Or, use it right away on pizza, pasta, lasagna, anything your heart desires.
Yield: about ½ gallon sauce
