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Thursday, July 29, 2010

Roasted Tomato Sauce

This is such an easy homemade recipe, wether you have left over tomatoes from your garden or like to eat clean, this recipe is delicious.

1/3 cup of olive oil
3 1/4 lbs of fresh heirloom, cherry, vine and plum tomatos, seeded and coarsley chopped
8 cloves of garlic, chopped
1 1/4 cups (about 1 pound) yellow onion, chopped
3 Tablespoons fresh oregano, chopped, to taste (optional)
3 Tablespoons fresh basil, chopped, to taste (optional)
Salt and Pepper to taste
Use a little oil to coat a 9x13 inch baking dish. Spread tomatoes evenly across the dish. Mix garlic, onion, oregano, basil and 2 tablespoons olive oil and spread evenly over tomatoes. Drizzle with remaining olive oil and toss. Bake in a 375 degree oven for about an hour. Let cool, then blend tomatoes to a rich puree in a food processor (I left mine a little chunky). Wait to adjust the sale and pepper seasoning until you are ready to use the sauce.
**You can freeze this sauce in a sterile glass container or freezer bags, it keeps for about 6 months. (Makes 4 cups)
Natural Home Magazine July/August 2010

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