Roasted Tomato Sauce

I was raised on homemade tomato sauce, pasta sauce, red sauce, whatever you’d like to call it. My Mom would drag out the old metal Victorio and latch it on to a table outside. We would process hundreds of tomatoes by cranking the handle and watching the tomato pulp come out the shoot and then the skins and seeds fall into a container at the end. Its a really cool concept and it helps create really great tomato sauce.

I’m really not sure how my mom did it all. She worked, had 2 kids and made all these homemade sauces, relishes, pickles, etc. She’s wonder woman! I’m not my mom and I was looking for an easier and less time consuming way to make delicious sauce. Cue Roasting tomatoes.

I made a small batch of roasted tomato sauce last year and it was so good I wanted to try it in a larger batch.

Here’s the recipe:

Roasted Tomato Sauce

25-30lbs of tomatoes (romas, cherry slicing, heirloom whatever you have)
Cloves of garlic-measure with your heart I used 2 bulbs so maybe 8-10 cloves or so.
2 TBS kosher/pickling salt
1 TBS dried oregano
1 TBS dried Basil
2 tsp pepper

Preheat oven to 350 degrees. Slice tomatoes and lay on a cookie sheet. Add cloves of garlic. Roast in oven about 15 minutes until the tomatoes and garlic are soft. Add roasted tomatoes, garlic and spices into a blender. Blend until smooth. You can also use an immersion blender. You can freeze or can them via water bath for 10-15 mins.