It is peak tomato season (late August). All of the planning and execution is for this. Looking at seed catalogs in the dead of winter. Warming up your seedling trays in February. Transplanting to larger pots in April. Planting in containers in May.
We have gotten a lot of tomatoes from our 20 pots. We have eaten them fresh. Made salsa. Gave some to friends and co-workers. This time I want tomato sauce from fresh tomatoes. We have a lot of roma and pear tomatoes plus some ox-heart and beefsteaks.
Alton Brown of Food Network has a recipe for Baked Tomato Sauce. You slice tomatoes in half; top with olive oil, diced onion, minced garlic, and seasonings. After 2 and one-half hours you filter the sauce to remove the skin.
Note: In his recipe, he uses a food mill to filter the skin. Like most people, I do not have a food mill. So I followed some internet advice and pressed the sauce through a colander (leaving the larger skin pieces behind.
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
- Preheat oven to 325 degrees F.
- In 2 (13 by 9-inch) pans place tomato halves cut side up.
- Sprinkle with oil, salt and pepper, onion, garlic, and herbs.
- Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly.
- After the two hours, turn the oven to 400 degrees and bake another 30 minutes.
- Remove from the oven and process tomatoes through a food mill on medium die setting ( or use a colander) over a small saucepan. Discard skins.
- Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
- Pour this marinara over your favorite pasta
Recipe courtesy of Alton Brown