What do you get when you roast 60 pounds of Indiana tomatoes, a dozen yellow onions, and 100 cloves of garlic and then take a stick blender to it? You get 20 pints of basic tomato sauce ready for your canning jars or deep freeze. The only other ingredients I use is a generous drizzle of olive oil, kosher salt, and freshly-cracked black pepper. That way when you are ready to use it, you can season appropriately - more garlic, red pepper flakes, and some basil for an Italian red sauce, or you could go lots of other directions. i start, by the way, by removing the skins, tearing the tomatoes apart, and then roasting in a 350 degree onion for two hours. I used high-sided baking sheets for the roasting and then transferred to a giant stock pot for the stick blender.
Thanks--it's gettin' to be that time! Do you ever add a touch of wine?
Posted by: Locally Grown | October 30, 2008 at 01:32 PM