Thursday, September 13, 2007

in addition to roasted tomatoes...

i'm always getting heaps of fresh garden tomatoes from friends this time of year (lucky, i know) and if you're already thinking about roasting them anyway you can take it a step further and make a fabulous fresh roasted tomato sauce.

per foil pan:
3 medium sized tomatoes
1 large onion

multiply as necessary as per how many tomatoes have been bestowed upon thee. cut the tomatoes in half and core them. peel/halve the onions and slice into 1" sections. toss in the foil pan in olive oil, season with salt, pepper, and dried thyme. arrange the tomatoes so they're cut-side down.

you can also add some carrots if you're feeling sassy.

roast for an hour at 425. remove from oven. let cool or not, depending on your tools. take a pair of tongs and you can pluck the skin right off the tomatoes (incidentally the first time i did this i seasoned after i arranged, and then of course removed all the seasoning when i pulled the skin away) and discard. if you're using a blender or a food processor i would let it cool a bit but if you're using an immersion blender comme moi just toss it all (yummy juices too!) into a bowl and immersaway!

you won't get nearly as much sauce as you anticipate, but isn't that always the case? this stuff freezes like nobodies business.

troubleshooting: if the skins aren't popping right off you need to toss those bad boys back in the oven for another 10 minutes. a little black = roasty goodness.

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