DIY





Roasted Tomato Sauce


| 8/20/2018 9:43:00 AM


Roasted Tomato Sauce and Penne 

Tomato season is peaking! With bushels of juicy tomatoes dropping from the vine it is time to make all things tomato. Every summer I make at least one batch of sauce and freeze it to enjoy during the cold winter months.  The recipe is simple and versatile depending on what herbs and seasonings you include. It’s vegetarian and vegan unless you serve it with meat or cheese. You can add sweet and/or hot peppers, any kind of onion or herbs. I like a little kick to my sauce, so today I threw in one red banana pepper. The recipe can be scaled up or down depending on how big of pot you want to make.

I’m not going to lie to you. Good things come to those who wait. This is an all-day project but worth the time and effort. You will have a lovely dinner and plenty of sauce to eat, freeze or can. Roasting the tomatoes and peppers is actually much easier than blanching and peeling them and adds a nice depth and richness to the flavor of the sauce. 

Ingredients:

• tomatoes (I used about 6 pounds)
• 2-3 large onions
• 1 head garlic (the whole bulb)
• 1 carrot
• 1 can (6 ounce) tomato paste
• fresh herbs (Several stems of basil, oregano)
• olive oil
• 1 T Italian seasoning
• 2 teaspoons salt (or to taste)
• 1 teaspoon pepper (or to taste-I used black pepper but can sub any kind)
• 2 to 3 T sugar
• *pasta for serving (as pictured)
• *shredded Parmesan Cheese for serving
•* fresh herbs to garnish



Instructions:



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