The Mad-Science teacher did some research and told me about this roasted tomato sauce. It basically involves tomatoes, a few aromatics and some herbs/salt/pepper.
The process is simple: choose the size of pan according to the amount of tomatoes you have. I really didn't have that many, so I used a cake pan.... Some of us were able to use a turkey roasting pan because we have so many tomatoes..... That will be me next year. Plans are being made. Anywho, after you core and maybe if you are feeling ambitious, cut up the tomatoes, add in a chopped onion, a handful of partially smushed and completely peeled garlics, a pour of olive oil and a bunch of fresh basil.
|Spray Pam on the pan!!|
I used a combo of full size and cherry tomatoes- these tomatoes were so sweet that the sauce is pretty sweet too! Bake the veggies for about 3 hours at 375. Or until the water has pretty much cooked out and reduced to a thick sauce.
|Still needs some reducing- I put salt and pepper on it at about this point|
After it has cooked down, you can remove some of the skins. I probably took out half of them, but you really don't notice. You can also use a food processor or immersion blender and make the sauce smooth if you want, but that isn't what I care to do. I like it less processed. When you stir it up the garlic and onion sort of melts.
|This is the chilled and finished sauce|
|Pasta, the sauce with olives and some parmesan|
This is some serious good! And it gave me a whole lot of joy!