Friday, July 30, 2010

Roasted tomato sauce

I like to kick off the tomato-sauce-making season with roasted sauce. It's perfect when you have a fair amount of tomatoes, but now enough to justify going through all the effort of canning. I found this recipe years ago in Everyday Food (you're the best, Martha), and have made it countless times since.

I start by coating my pans with plenty of olive oil, thyme, salt & pepper, then layer sliced onions, and halved & cored tomatoes. Add a little more oil on top, and toss them in the oven.

After about an hour or so they look like this.

I let them cool on the counter for a bit, and then pinch off the tomato skins.

Then I toss everything in a pot, and break out the emulsion blender. (This is the best thing ever -- and so cheap!)

Sometimes I puree just a little bit, and sometimes I make it smooth. I let it cook down for a little while, then let it cool and get it ready for the freezer. Damn, it's good!


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