Tomato Sauce II
This tomato sauce is one that we make when tomatoes and garlic are available from the garden and when we know that tomorrow there will be yet another batch of ripe tomatoes to deal with. We make and freeze this to use long after our garden is put to bed for the season. It is a flavourful sauce to be used with any pasta dish.
Ingredients
- 8 medium tomatoes (plum, if available)
- 1 onion, chopped
- 1 stalk of celery, chopped
- 1 red pepper, chopped
- 2 teas dried basil
- 2 tbls olive oil
- 4 cloves of garlic
- 2 tbls tomato paste
- 1 tbls balsamic vinegar
- 1 tbls brown sugar
- 1/2 cup fresh basil leaves
- 2 teas fresh oregano
- chile flakes (optional)
- salt & pepper
Directions
- Heat oven to 400F.
- Slice tomatoes in half and remove seeds.
- Place on a cookie sheet and drizzle with olive oil and dried basil.
- Put the unpeeled whole garlic cloves on the cookie sheet as well.
- Bake for about an hour or until the tomatoes are a bit charged on the edges.
- Remove from oven and let cool.
- When cool remove the skins from the tomatoes and squeeze the roasted garlic from the skins.
- Put the roasted tomatoes and garlic in the bowl of a food processor.
- Meanwhile saute the onions, celery and peppers and add to the tomatoe mixture.
- Add the remaining ingredients and process until smooth.
Optional:
Adjust seasonings to taste. I usually get about 2 1/2 cups of sauce. Leftovers freeze well.
