![]() Adding 2-4 tablespoons to each pan really enhances the vegetables, and resulting sauce, when roasted. The ingredient I feel is the signature of this recipe? Balsamic vinegar. Now, this is the part just between you and me - you can add other vegetables to the sauce and your spouse & kids won't know they're eating zucchini, peppers, carrots, or what ever. Actually, nobody does - and what they don't know won't hurt them, right? (The truth is - I wasn't trying to be healthy when I started this, I was just trying to use up extra zucchini, ha!) Scatter chopped onions and the garlic over the tomatoes, tucking them into the crevices. For me, that is one large 15x10 roaster and one to two 13x9 pans. Step 1: Gather Your Pans: Start with the number of baking pans that will fit in your oven (if you've got a lot of tomatoes - you can always do one pan at a time for smaller batches). 1/2 teaspoon crushed red pepper flakes, optional - I now add this all the time for that bit of spice we enjoy.ĭetailed quantities and instructions are included in the full recipe box below, but here are a few extra tips to help with each step:.teaspoons each salt and pepper, to taste.About 1 teaspoon each dried herbs of choice: thyme oregano, basil OR 1+ tablespoon fresh chopped herbs.balsamic vinegar - a KEY ingredient, no substitutions if at all possible.Any other vegetables on hand, roughly chopped: zucchini peppers, carrots, celery (optional).6 pounds tomatoes, cored and cut in half (pounds are approximate - fill your roasting pan in one layer with tomatoes) - plum or paste tomatoes are great, but you can use any type.You'll want to keep the garlic, balsamic, herbs, and seasonings the same (adjusted to your taste if needed).įor each large roasting pan you will need: ![]() This makes it a star for using up slightly old garden tomatoes, the zucchini that's starting to shrivel, or the last bits and pieces in your veg bin or CSA box. Since this is a fresh or freezer sauce only (NOT safe for canning - more on that below), the produce ingredients are truly flexible. ![]() It's a recipe that fits into almost any schedule - you can get going while you're making dinner, then puree it and freeze it after. Its also helps that it's super easy to make, takes care of a lot of tomatoes at once, and even uses other vegetables that I have if I want to add them. However, the number one way I use our tomatoes is to make this incredible roasted tomato sauce that I freeze to use all year long. Zucchini, Corn & Tomato Saute.well, the list could go on and on.When I've got tomatoes in buckets and bowls all over my kitchen, visitors will always ask when they see them, "what are you going to do with all those tomatoes?" Having this sauce in our freezer is like having a stash of organic, healthy, so good-it'll-make-your-eyes-roll convenience food ready whenever you need it. Next to Addictive Tomato Chutney it's probably everyone's favorite recipe and always trending here on the site. Roma tomatoes can also be preserved-try making this slather-on-everything Spicy Tomato Jam this summer.How about an incredible, out-of-this-world, lick-the-spoon flavor roasted tomato sauce that's as easy as it is good? Try making our Slow Roasted Tomatoes to add to sandwiches, pasta dishes and sides, or make these Crostini with Thyme-Roasted Tomatoes for your next dinner party. They lend themselves to roasting, which helps concentrate their flavor and brings out their sweetness. Plum tomatoes are relatively low in water content, so they’re a good choice for making tomato-based sauces, as with this Grilled Tomato Cocktail Sauce that’s perfect for grilled shrimp, a quick-and-easy Box Grater Salsa, or this Fresh Tomato Pizza Sauce recipe that’ll take your pies next level. ![]() Common varieties include Roma and San Marzano-Roma tomatoes are what you’ll likely see at the supermarket, San Marzano varieties are often sold canned. Plum tomatoes have thin skins, few seeds and a tangy flavor profile.
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