Easy, Amazing and Quick: Making Your Own Roasted Tomato Sauce

September 7, 2009 at 4:57 pm 3 comments

tomato-sauceThis was the weekend of tomatoes. Not mine, unfortunately, since the blight still did a number on my garden (although they are hanging in there). But, luckily, there were still a few farmers looking to unload their heirlooms, so I gave in and actually bought tomatoes this year. I went to Meadowview Farm after seeing an ad in The Merchandiser advertising heirloom tomatoes for $3 for 10 pounds. That’s right, three bucks. And once, I got there, they had 25 pounds of Paulina paste tomatoes for 10 bucks. So, I loaded up, and froze, sauced, and canned all weekend.

Tomatoes teach us many things, but one thing I learned this weekend, is that sauce making does not have to be as laborious as you think. After spending a good part of Saturday making sauce the “right” way, the roasted tomato sauce I made later, in a fifth of the time, was absolutely amazing, and so much easier. Forget about blanching, skinning and seeding,—this rich, rustico style sauce only takes three steps, and is perfect on anything from pasta to pizza. People will be amazed that you made this, really.

The Easiest, Quickest and Tastiest Roasted Tomato Sauce You Ever Made

  • 10 pounds of tomatoes (I use a mix of paste and heirloom)
  • Olive oil
  • Salt
  • Pepper
  • A dash of Balsamic Vinegar
  • Basil, Parsley, Thyme, whatevah you like
  • Onion
  • Garlic

Heat oven to 400 degrees.

Step one: Wash, core tomatoes and chop into 2 inch pieces. Put in a large roasting pan and add onion. Add dash of salt, pepper, balsamic, and olive oil. Mix in roasting pan and put in the oven.


Step two: Roast from one to two hours.

roastingtomatoesYou’ll know when it’s ready because the tomatoes will have slightly browned edges, and the liquid will have condensed.

Step three: Place the roasted tomato mixture into a large sauce pan, add herbs to taste and mix with an immersion blender.


You can cook this down longer if you need to thicken it up, but if it’s roasted long enough, you won’t have to. The immersion blender makes short work of seeds and skins, and the roasting of the tomatoes brings out a the sweetness in them (which is nicely balanced with the balsamic).

I canned my sauce (a more complicated process) but you can also freeze this sauce to keep things simple.

saucelinedupThat’s really all there is to it. Wish I found this secret before I spent hours skinning 35 pounds of tomatoes! Enjoy.


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Chef Night at Tim Stark’s Make Your Own Dried Hot Peppers

3 Comments Add your own

  • 1. Terri  |  September 16, 2009 at 4:56 pm

    Did you pressure cook…how long? or HWB…how long?
    Did not strain?
    OK to add green peppers?
    How much oil? Vinegar?


  • 2. growindie  |  September 18, 2009 at 6:18 pm

    Hi Terri,

    Actually, I water bath canned these jars for about 45 minutes. I didn’t strain a thing, and it came out perfect. Go for the peppers, definitely. My second batch had smoked habanero peppers and fresh poblanos—yum.

    As for balsamic, just add to your taste, and don’t overdo it. As for oil, just a smidge if you are canning, or as much as you want if you are using it fresh or freezing (canning and oil do not mix)
    Hope this helps!

  • 3. fartygirl  |  October 6, 2009 at 3:01 am

    What a beautiful color of sauce! I want to try some! Yum. 🙂

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