A Shortcut to Great Tomato Sauce
One way to quickly concentrate tomatoes is to roast them in the oven. There are many recipes around for roasted tomato sauce, where you chop up tomatoes, onions, garlic, and herbs and roast them in the oven with olive oil and salt and then puree it into sauce.
We recommend chunking up some tomatoes (plums or regulars).Then squeeze out and discard the seeds, lay the tomatoes out on a cookie sheet, drizzle them with olive oil, and bake at 350 degrees F for about an hour or so. After 30 mins, roughly break them up with a spatula and stir them a bit. Then continue roasting, not until they are dry, but just until they are concentrated and not watery. We don’t bother to peel them because the chunks make the pieces of peel small, but you can run them through a food mill to food processer to dispense with the skin. You can scoop the roasted tomatoes into a container and freeze for later sauce making or add them to soups for rich summer flavor. We also like to add a little salt and eat them plain on crusty bread.
Snell Family Farm
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