Last year during tomato season my friend Candy posted a picture on her Facebook page of some roasted tomato sauce she was making. It looked delicious so I checked out the recipe she was using and did a little tweaking. This is what I came up with. Roasting food somehow makes it so delicious. This sauce is thick and rich and so flavorful. I planted some paste tomatoes this year and have been using them to make my sauce. They have less liquid in them and it makes the sauce more smokey and a little thicker.
Slice your tomatoes in half and toss them on a sheet pan.
Chop some onion and a couple of cloves of garlic and toss it on the pan. You don’t need to worry about peels or seeds or anything since you will be passing your vegetables through the food mill. It takes out all those parts.
Sprinkle the mixture with a tablespoon or two of olive oil.
Add a generous amount of salt and pepper.
Toss the vegetables well and spread them in a single layer with the tomatoes cut side up. Roast them at 400 degrees until the edges are just starting to turn brown.
Dump the mixture into your food mill and process until all the liquid passes through and you are left with the skins.
The sauce is thick and rich.
Now your sauce is ready to use, can or freeze. You can add other ingredients you like as well. Sometimes I add basil or other herbs to mine. You could also use hot peppers, bell peppers, or anything you like in your tomato sauce.
What is your favorite way to make tomato sauce?