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Old 08-31-2007, 12:01 PM   #1
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Katie's Oven Roasted Tomato Sauce TNT

I developed this recipe quite a few years ago and use it in any recipe that calls for commercially-canned tomato sauce. I try to have plenty of it on my pantry shelves and to give as gifts. It's good on it's own over pasta, too. Enjoy!



KATIE’S OVEN ROASTED TOMATO SAUCE
(Makes about 3 cups)

5 Tbsp. extra-virgin olive oil
3 lbs. Roma or plum tomatoes, cut lengthwise in halves
Salt and freshly ground black pepper
2 cloves garlic, minced
tsp. crushed red pepper flakes
cup fresh basil leaves, cut into thin ribbons

Generously brush a large baking sheet with 1 tablespoon of the olive oil.
Season the cut sides of the tomatoes with salt and pepper. Place, cut side down, on the baking sheet. Brush the skins with 2 tablespoons of the olive oil. Bake in a preheated 450 until the tomato skins are lightly browned and the tomatoes are tender, 30 to 35 minutes. Cool completely. Pull the skins off the tomatoes and discard.

Meanwhile, heat the remaining 2 tablespoons of olive oil, the garlic and red pepper in a small skillet over medium heat until the garlic has softened but has not browned, about 2 minutes. Puree the tomatoes, pan juices and garlic oil in a food processor fitted with the metal blade. Stir in the basil and season to taste with salt and pepper. Process until the basil is uniformly distributed through the sauce. Note: The sauce can be prepared up to 3 days ahead, cooled, covered, and refrigerated or frozen for up to 2 months. It can also be canned using a water-bath. Fill clean sterilized jars, leaving -inch head space. Process pints for 15 minutes.

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Old 09-24-2007, 03:45 PM   #2
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Cool Thanks Katie

Thanks for the tomato sauce recipe, Katie. I have scads of tomatoes, they're not romas or plums, just regular old garden variety, but I'll try it with them anyway...KitchenRocker.
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Old 09-24-2007, 03:51 PM   #3
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Sounds wonderfuL!!!!!!
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Old 09-24-2007, 04:21 PM   #4
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I've used tomatoes other than Romas or plums and had great success with the recipe, kitchenrocker. You'll be fine using the tomatoes you have.
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Old 08-21-2008, 01:42 PM   #5
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Thanks for the recipe KatieE....I've cut and pasted it. Whats the best way to freeze it so it doesn't get those ice crystals on it?
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Old 08-21-2008, 02:00 PM   #6
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Quote:
Originally Posted by SizzlininIN View Post
Thanks for the recipe KatieE....I've cut and pasted it. Whats the best way to freeze it so it doesn't get those ice crystals on it?
You can freeze it in heavy-duty Ziploc bags, making sure to expel as much air as possible or you can freeze it in jars or Tupperware containers, allowing head space for expansion. Never had any trouble with ice crystals though.

I haven't frozen any in a long time. I usually can it because I don't always have enough freezer space.
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Old 08-21-2008, 04:02 PM   #7
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Originally Posted by Katie E View Post
You can freeze it in heavy-duty Ziploc bags, making sure to expel as much air as possible or you can freeze it in jars or Tupperware containers, allowing head space for expansion. Never had any trouble with ice crystals though.

I haven't frozen any in a long time. I usually can it because I don't always have enough freezer space.
Thanks Katie! I have a vaccum sealer but with the bags I won't be able to use it. I kick myself for not getting the vaccum seal containers when I bought it. I def. give this a try with the heavy duty ziploc bags though. Thanks again.
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Old 08-21-2008, 05:36 PM   #8
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I've made tomato sauce with oven roasted tomatoes and my recipe is almost identical to Katie's. Once you make this sauce you may never go back to regular tomato sauce again. If the tomatoes are vine ripened, in season from a farm market all the better. When I make this I make a lot of it and freeze it for winter when tomatoes in the store have no taste. I just use the Rubbermaid 2 cup containers.
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Old 08-21-2008, 06:05 PM   #9
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I make that every year, Katie, and we love the stuff. I chop an onion and sprinkle that and a good amount of garlic over the top of the tomatoes, and sprinkle with some dried oregano. Man, does that make the kitchen smell good!
I like your idea of removing the tomato skins by hand. I usually run them through a food mill, but I wanted to freeze some in halves, and that would be the way to go.
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Old 08-21-2008, 06:07 PM   #10
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Thanks Katie! I have a vaccum sealer but with the bags I won't be able to use it. I kick myself for not getting the vaccum seal containers when I bought it. I def. give this a try with the heavy duty ziploc bags though. Thanks again.
I have the vac sealer with the containers, but you can't freeze them. Put the sauce in a bag and clamp the opening and freeze. When frozen use the vac sealer it should be fine. I've done it numerous times. Mine also has the button for wet ingredients so it doesn't get sucked up, I very seldom use it.


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