Tomato season is here! I feel like the tomato is one food I can’t live with out. It’s great for salad, sandwiches, but most importantly it’s a crucial ingredient for pizza. I used to buy bottled sauce all of the time. It was one of the foods that I was afraid of giving up because of how many times I failed at making it. But, I realized the low and slow method was not working out for my fresh tomatoes. This recipe is inspired by an episode of Cut Throat Kitchen I saw, and it produces amazing sauce every time.
I have several different types of tomatoes. I used 4 Romas, 3 grapevine, and 3 heirlooms.
Did you know one cup of the bottled stuff contains half of your average daily sugar intake? Half. I should’ve ditched the bottle sooner. Especially because this is so easy and healthy. I think using a mix of tomatoes really helped enhance the flavor of the sauce.
Look at those tomatoes. Aren’t they beautiful?
- Roughly 2.5 lbs of tomatoes (I had 1 lb of heirloom, 1 lb of grapevine, and .5 lb of roma)
- 4 cloves of garlic roughly chopped
- 1 teaspoon of salt and pepper
- A pinch of sugar, basil, oregano, and thyme
- Oil for the bottom of the pan
First oil the bottom of your pan. Then sprinkle your herbs, garlic, sugar, salt, and pepper. Halve or quarter your tomatoes depending on size, place them cut side down, and roast at 400 for 30 minutes. When you pull the tomatoes out the skins will be charred and loose. Let it cool for about 20 minutes, and you can easily remove the skins. Place the skinless tomatoes and all of that delicious juice in a food processor or blender. Blend until you have a smooth consistency. It will almost fill a 32 oz mason jar. It freezes great for longer storage. You can thaw it overnight or in the microwave. Run your mason jar under tap water to loosen some frost before microwaving. Taking frozen glass to immediate heat could result in a tomato glass bomb explosion.
Now enjoy on pasta, lasagna, or pizza!
I like it deep dish. What about you?