|Pureed roasted tomato sauce|
Roasted Tomato Sauce
A Lot of Tomatoes, Diced (We diced about 6 pounds of tomatoes)
Garlic (1-4 Cloves), Chopped (This time I used garlic chives from the CSA)
One Small Onion or Half of a Large Onion, Diced
A Couple of Tablespoons of Olive Oil
Fresh Herbs, Chopped (I like to use parsley, basil, and rosemary)
Crushed Red Pepper (Or a dried hot pepper, crushed)
Kosher Salt, To Taste
Freshly Ground Black Pepper (I Use a Fair Amount of Pepper)
Preheat your oven to 350F/180C/Gas Mark 4 (I prefer to convention roast at 350F/180C/Gas Mark4 so I have an evenly heated oven for multiple trays). Throw all of the ingredients into a bowl or food safe plastic bag and toss. I don't measure the ingredients but taste to determine seasonings.
Pour onto cookie sheets and spread so the tomatoes are in a single layer (I line mine with aluminum foil and coat the foil with a thin layer of oil).
|Ready to roast|