roasted tomato marinara recipe?

15 years ago

each time i try to make a roasted tomato marinara, it turns out disgusting. most recipes call for putting the tomatoes in the blender after they've been roasted and THAT'S when i end up with a foamy mess!

does anyone have any advice or recipes they would like to share?

Thanks,

a

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Comments (4)

kcmo_don
15 years ago
Use a FOOD MILL, not a blender!
http://www.crateandbarrel.com/family.aspx?c=746&f=24614
0
elskunkito
15 years ago
I think I read something inn Cooks magazine.
Its not from roasted tomatos, but it does impart a roasty like flavor.

I'll try and look it up if you're interested.
0
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digdirt2
15 years ago
Check out the Roasted Tomato and Garlic recipe - several discussions on it - over on the Harvest Forum here. That is where most of the recipes are.

But yes, you will need a food mill of some type (many discussions over there on these too) to make what you want, not a blender.

Dave
0
wcthomas
15 years ago
Well I can offer my recipe. First I coat the bottom of a large casserole dish with 2-3 TBS of EV olive oil. I then core my tomatoes (usually 10-15 paste type), slice them in half lengthwise, and place them in the dish cut-side down. Then add a coarsely chopped onion and six cloves of garlic, a tsp of salt, 2 tsp sugar, and a handful of crushed fresh basil and oregano leaves. Cover and bake at 350F for one hour, cool slightly, and pick off tomato skins. Then partially puree in a food processor (not blender). Comes out really tasty!

For a creamy tomato soup, just add cream or half-and-half and adjust salt if needed.

For salsa, add chopped hot peppers or Tabasco and a tsp of cumin seeds, and leave it a little more chunky. Boil down to a thicker consistency if desired.

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roasted tomato marinara recipe?

Comments (4)

kcmo_don

elskunkito

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digdirt2

wcthomas

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