image via Flickr (perfect example of how they should look)
Love homemade sauce. Hate the process of blanching, cutting & de-seeding that comes before making sauce. Also hate the enormous kitchen mess & resulting clean-up time. Solution? An epicurious recipe, namely Provencal Oven-Roasted Tomato Sauce... minor adaptations have occurred.
- olive (or coconut) oil to spritz or brush on pans
- 2-3 heads garlic
- 10 lbs vine-ripened red tomatoes (big batch while they're so flavorful)
- sea salt
- 2 Tbsp fresh rosemary leaves
- 1 Tbsp fresh thyme leaves
- 6 Tbsp fresh orange juice, or to taste
- Preheat oven to 450°F.
- Spritz or lightly brush 2 cookie sheets with oil (we also use non-stick for this sort of thing).
- Separate garlic heads into cloves, papery outer skin but keeping skin intact on cloves. Wrap in foil, crimping seams to seal tightly.
- Quarter tomatoes & arrange in one layer on cookie sheets. Generously sprinkle salt, rosemary & thyme evenly over tomatoes.
- Put foil-wrapped garlic on lower rack beside one of the cookie sheets to roast garlic & tomatoes in upper & lower thirds of oven. Switch position of pans halfway through roasting, about 35 minutes total, or until garlic is tender & tomatoes are slightly charred. Unwrap garlic and cool slightly.
- Throw garlic & tomatoes into a large pot & use immersion blender to get the desired texture.
- Finely chop remaining any extra rosemary/thyme & stir into sauce with orange juice. Season sauce with salt/pepper & reheat if necessary.
- Sauce keeps, covered & chilled for 4 days or frozen up to 4 months. Reheat sauce over low heat & reseason with orange juice, salt, and pepper. To thicken, I recommend arrowroot powder 1 Tbsp at a time.
- To make the sauce into a soup, I add a discretionary amount of veggie broth during the reheat process. Once warm, we add basil to taste & 3 Tbsp heavy cream before serving.
- For such a large batch, feel free to pressure can the sauce if your freezer doesn't have space.