Picked a bunch of tomatoes today , and yesterday , and the day before :) .. So I made roasted tomato sauce ..You just cut up the big tomatoes, I use 1/2 of a big onion for a sheet pan size, a bunch of fresh basil , some kosher salt and drizzle it all with olive oil..( last summer when I had alot of zucchini , I would cut one up and roast it too.. No one knew the difference and it got some more vegetables in my kids !)Stick it in the oven at 425 for about 45 minutes to an hour..let them cool and then stick all of it in the blender.. This made 2 freezer bags that we will then use on pasta . When I use it I add one of the basil cubes and a little more salt , and a tiny pinch of sugar.. topped with romano cheese , its a wonderful way to use up those tomatoes !
My rose of sharon plant seems to be enjoying the heat !
A Datura blossom from this morning..
That looks divine! I too made homemade sauce yesterday with my abundant tomatoes!! I did it stove top though. I read Alton Brown's recipe for roasted tomato sauce. It looks wonderful. I will be having a big basket full soon, and will try it that way next time to see the difference. I bet the house smelled wonderful!!!
ReplyDeleteXO Kris
Oh, when more of our tomatoes ripen, that will be a great way to fix them--thanks for sharing, Priscilla!
ReplyDeleteOur Rose of Sharon is loving the heat--although we've had some wicked rain storms this last few days. Much needed, but a bit scary at times...
That sounds great! I'll have to give it a try. I have a TON of little tomatoes right now. :-)
ReplyDeleteThere is nothing like wonderful fresh summer tomatoes, is there? They look amazing in the pan with basil--yum! Have a great week, Priscilla!
ReplyDeleteThe afghan is gorgeous!
ReplyDeleteOh, yes - roasted tomato sauce is my favorite, easy way to preserve our tomatoes! I try to make and freeze enough each year to see us through until the next tomato season. :-)
ReplyDeleteThanks for sharing at the TGP!
I made your sauce a couple months ago. Probably didn’t make it exactly right but it was so good anyway. Thanks for the recipe! Deb in Tx
ReplyDeleteAs soon as my tomatoes ripen I will be making thi. I've already made your zucchini casserole 3 times! Delicious
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I will be planting tomatoes this year just to make this. You really should design a yard sauce cross stitch :D
ReplyDeleteI am making this right now. I have lots of tomatoes and peppers in the garden. I hope we don't have an early frost. The weather is wacko in South Dakota.
ReplyDeleteJo from Jo's Country Junction posted this, so I made it with the last of my garden tomatoes, peppers, okra and some onion and basil. I had to roast it longer than you did, but it was oh so good! I also did as she did, drained most of the juice and blended that with just a small portion of the veggies for the start of tomato soup. I ended up with two wonderful recipes! Thank you.
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