Roasted Tomato Sauce

It’s harvest season here in Gisborne and one thing we have a lot of this year are tomatoes. There is nothing like the taste of a real organic, vine ripened, right from the garden tomato.

Here is a favorite recipe of mine for getting the most from that beautiful flavour. If you have enough tomatoes, you can make it and freeze it so that you have those summer flavours all year long. I’m on my third batch now because we keep using it in recipes! Enjoy!

Roasted Tomato Sauce (I double this)
4lbs. Fresh plum or roma , quartered (I have used heirloom but more watery so I cook it down after food milling it or add paste to thicken)
3 med. Red onions, quartered
16 garlic cloves, peeled and crushed
1 chili (if really hot I deseed), quartered
1TB oregano and I add basil, and often use some fennel seed
Add and toss:
1/2 cup olive oil
Salt and pepper
Heat oven to 450, I use 400 convection
Put in non reactive roasting pan (not aluminum)
Roast till soft,slightly charred,-1hr plus15-30 minutes (I stir a couple times)
Let cool, put through food mill or sieve. I use my squeeze-o spits to out the seeds and skin!