you say tomato, i say roast that baby

Oven Roasted Tomatoes
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.

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