Roasted tomato sauce for pasta.I make several batches of this sauce when the tomatoes are on in the garden. Then I put into zip lock freezer bags to use in the winter to remind me of summer once again.
All you do is wash the tomatoes and put them on a baking sheet(bottom photo) with about six cloves of peeled whole garlic. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 450 degree oven until the edges are starting to blacken about 30 minutes. Remove and cool. Remove the skins and put them in the food processor with the garlic and some of the juice in the pan. Process until blended then pour into the blender add the peeled tomatoes and the remainder of the cooking juices and blend until smooth. That's it. Put into the freezer in quart jars or freezer bags. When you want sauce just thaw and add to your recopies or make a marinara sauce by adding what veggies you like to the sauce and simmer. Same with meat sauce.
Another good thing is put the sauce in a medium size saucepan heat and then add some cream and a splash of vodka and red pepper flakes if you like. This is a good rich creamy sauce with a little bite. Serve over pasta with lots of grated Parmesan cheese on top. Enjoy.
I posted this recipe today because I cannot wait to get our tomato plants into the ground. It is almost planting time. The beds are weeded but not prepared but will be soon. Makes my mouth water to see these photo's and I have one precious quart of this smokey rich tomato sauce still waiting in my freezer.
But tonight Paprika Chicken on the menu.
Enjoy you day.
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