Tomato Sauce the Lazy Way

We like tomato sauce. We eat it a lot. Chili; tomato based soups; marinara sauce; etc. So we grow a lot of tomatoes and try to preserve the results. Since I was ill a few years back, though, I’ve lost my stamina and we’ve had to make some serious adjustments to our preservation process. Hence,

Tomato Sauce the Lazy Way
you will need:
balsamic vinegar (or not)
Oil a 9×13 baking pan. Trim the stem ends of the tomatoes and quarter the tomatoes. Toss them into the pan. As many or as few as you have. Sprinkle with salt, pepper and a touch of vinegar. Roast in the oven until nicely caramelized. Remove from oven and cool. Whirl in the blender and pour into jars (or other container of choice) leaving plenty of head space. Freeze.
Great stuff. It can be a bit thin if you’re using cherry tomatoes or slicing tomatoes like we do but it tastes fantastic. Cooking it down a bit will reduce it, if need be.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
This entry was posted in food, gardening-organic biodynamic natural, recipes, recipes-preserved foods, recipes-vegetables. Bookmark the permalink.

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