Saucestravaganza: Roasted Roma Tomato Sauce #Recipe

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Thanks to a hot growing season and an abundance of tomato plants, it’s been a bit of a saucestravaganza, which has enabled me to test out a few different tomato sauce recipes (and make batch after batch of my favorite roasted roma tomato sauce).

What I Learned From My Saucestravaganza:

Roasted Roma Tomato Sauce via http://momeomagazine.comTechnique #1: Oven Roasted Tomato Sauce

Use this method for making an amazingly versatile tomato sauce that you can use for everything from pasta to pizza. It doesn’t require a lot of fuss, which is why it has become my go-to way of processing massive amounts of tomatoes. Freeze in food safe containers for yummy sauce all year long or add half a cup of white wine or brandy and a cup of whipping cream for an amazing fresh pasta sauce. Oven Roasted Tomato Sauce detailed below.

6 Hour Tomato Sauce via http://momeomagazine.comTechnique #2: 6 Hour Tomato Sauce

Try this stovetop method for when you want a more traditional Italian tomato sauce. It’s a little fussy, but worth the effort. Because the tomatoes break down so much, use two pots and continue adding tomatoes to your cooking pot as the level drops otherwise you will be disappointed that your efforts yielded so little sauce (and you will want to have lots of this sauce). Find the 6-Hour Tomato Sauce recipe.

Slow Roasted Tomato Sauce via http://momeomagazine.comTechnique #3: Slow Roasted Tomato Sauce

Save this method for those very special occasions. The result is an intense tomato sauce that resembles sun-dried tomatoes. The difference between this method and the oven roasted tomato sauce is you end up roasting off all the liquid that gives the other method its volume, leaving you with nothing but flavour. Serve with bread and a little goat cheese as an appetizer or serve over pasta with a little olive oil and freshly grated parmesan cheese. Slow Roasted Tomato Sauce recipe.

Roasted Roma Tomato Sauce Recipe

Oven Roasted Tomato Sauce BEFORE via http://momeomagazine.comOven Roasted Tomato Sauce AFTER via http://momeomagazine.com

Roma tomatoes (or any other variety that happens to be ready for sauce)

Onion, chopped

Garlic cloves, whole

Fresh herbs (basil, oregano and parsley)

Salt and pepper

Olive oil

1: Wash, core and cut tomatoes in half, placing them cut side up on a baking sheet (darker work better for this technique).

2: Intersperse with chunks of garlic and onion.

3: Top with fresh herbs and salt and pepper.

4: Brush with olive oil until the tomato mixture is well coated.

5: Bake in a 350 degree oven for 45 minutes to an hour until the tomatoes start to brown a little at the edges.

6: Transfer the tomato mixture, including the liquid, into a stock pot and blend with a hand blender.

7: Adjust seasoning and place in a food safe container for freezing.*

*Note: if you are planning on canning this sauce, you will need to up the acid content or use a pressure cooker as it is considered a low acid sauce as described above.

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About Author

Carla Young, momeomagazine.com Publisher If there’s living proof that women can have it all – and then some – it’s Carla Young. Building her multiple businesses on a virtual work-at-home model, Carla is an inspiration to other mothers who want to start a lifestyle business. During her early days as a mom entrepreneur, Carla made every single mistake in the book (and a few new ones for good measure). Realizing that “doing it all” was unhealthy and unsustainable, Carla started by getting organized to the extreme, developing support systems for both her work and family. After other mothers started asking how they too could enjoy her lifestyle, Carla launched momeomagazine.com to support moms at work, at home and at play (because every mommy deserves a little me-time)!

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