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The Kitchen Table

roasting tomatoes

peoniesandposies

14 years ago

Countrysunshine and all the others who roast their tomatoes and then make pasta sauce and/or pizza sauce. How do you roast them and then what is your sauce recipes.

I'd love to try it this summer. I've always canned & frozen plain tomatoes, but would like to have ready to go sauces. Thanks lots!!!!

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Comments (6)

pam_25f
14 years ago
I am interested also!
azzalea
14 years ago
I don't use mine for sauces, I make roasted tomatoes that sub for sun-dried.

Really easy. Just cut plum tomatoes in quarters, cherry or grape tomatoes into halves. I seed them, but that's optional. Toss the tomatoes with minced garlic, a little oregano, a drizzle of olive oil, salt and pepper, and a spoonful or two of brown sugar. Place in a single layer on a jelly roll pan lined with parchment paper. Bake at low heat (250-300) until dried. Then I pop into ziplock bags and freeze. They're delicious, and I find I always have less when they come out of the oven (they're good to snack on at any point of the process--LOL).
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sleevendog, I'm 5a also, although if you go 50 miles west to The Lake, it's 6a, the Lake Effect moderates the temps and creates a micro-climate. Anyway, it's been wet, then dry. Unusually cool to start which meant everything was late in maturing. Lots of early cool rainy weather gave me tons of foliage, but not many blossoms on things like peppers and tomatoes. I've gotten two small eggplants from my 6 plants, if frost holds off another couple of weeks I'll probably have a ton, and maybe tomatoes too. I got a zillion zucchini and cucumbers, though, and just dug potatoes and the sweet corn was exceptional and I have leeks by the basket full. Oh, and more butternut squash than I'll ever figure out what to do with. Last year they kept in storage until Easter when we ate the last one, so maybe they'll be the same this year. Beets were amazing, as was the kale and my Purple Dragon Carrots, but the rutagaga, turnips and parsnips all got horribly disfigured by root maggots. Kohlrabi never made bulbs and a rabbit ate all 24 cabbage plants. As for tomatoes, this year I planted Wisconsin 55, Peppi sent me the seeds. They all died. Some Taxi are hanging in there, I might pick a couple next week. Sungold died. Great White is loaded with tons of tomatoes but the few that have ripened have blossom end rot, as do the Pineapple and Mortgage Lifter. I have a couple of Peach that I picked and put in the window to ripen, although they are quite small. Sweet Million has done nothing, the Yellow Pear are all split, and even my old standby Rutgers are loaded with green tomatoes but all red ones are either split or eaten by the voles. The Indigo Rose might actually survive, although there is no sign of ripening. Tomatillos are loving it, though, and I've fried those in place of green tomatoes and they're delicious that way. It's a good thing I canned last year until I ran out of jars, because this year for tomatoes isn't looking so good. I still can't complain, I have an embarrassment of riches from my garden and have three Carolina Reaper peppers in pots, so I can move them inside. Elery paid far too much for seeds and I'm gonna grow those darned things no matter what! Annie
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I do something similar to about half of my cherry toms. Only I use the charcoal grill because it is too hot in the summer to have the oven on for that long inside the house. The tomatoes get nice and dark and reduced, with a pleasant smoke flavor. Then I run it all through a food mill to remove the seeds and skins, and freeze it in ice cube trays, and I have smoky tomato paste for all my winter cooking needs.
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marry
14 years ago
I make roasted tomatoe soup. I use a large 1/2
sheet cake pan, quarter the tomatoes add a couple of large
sweet onions also quartered and several cloves of garlic.
Drizzle all with olive oil and salt and pepper and roast at about 450
degrees until everything is cooked through.
Then I add some parm cheese and about a half cup of cream. Cool then
I blend small amounts. I double bag in quart size freezer
bags and freeze.
carol_in_california
14 years ago
I slice the tomatoes in thick slices, add sliced onions, chopped garlic and basil, top with salt and pepper and a good olive oil before I roast them.
I planted my tomatoes and basil a month ago and it will be awhile before they ripen but our growing season is long....really long.
User
14 years ago
My recipe is pretty basic... pretty much like the others here.... I add chopped bell peppers to the mix when I have lots of them... But I just take large baking pans / lasagna pans and fill them up with tomatos...then add an onion that I have quarters or just roughly chopped, with the garlic and drizzle with olive oil. Larry got me a large container of Spaghetti sauce seasoning at Sam's and so I just sprinkle some of that on it as well... then roast in a slow oven at about 275 degrees for 4 or 5 hours.. they will sort of char a tad on top.. and that just adds to the flavor imo.. then I run it through my kitchen aid grinder food mill.. where it seperates the skins and seeds from the pulp and juices... Then I put the juices, etc.. into a large pot and just let it simmer on the back of the stove until it thickens to where I want it.. I stir it often.. I check the flavor to see if it could use a bit more seasoning or a touch of sugar to sweeten it... If I use super ripe maters, I don't need as much sugar... Then I just put it into freezer containers... I add the meat when I get ready to use it... It is easy, but time consuming... but I just love it over the store bought stuff...
Jasdip
14 years ago
I roast the tomatoes with oil and salt and pepper like the others.

One thing that I do, is make Ina's Roasted Tomato Basil Soup. It's delicious! I give some to my step-father every year, as it's his favourite.

Here is a link that might be useful: Roasted Tomato Basil Soup

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