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Archives for January 2018

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Perfect Roasted Red Tomato Sauce

This post may contain affiliate links, please see my full Disclaimer policy here.

This sauce is PERFECT for baked ziti, spaghetti, lasagna, or any dish calling for red sauce. I’ve tweaked this sauce to perfection, and I’ve had good luck using it fresh, freezing it, and canning it.  Let me tell you how to make it!

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Perfect Roasted Red Tomato Sauce
Author: Ruth
Ingredients
  • 2 Tbsp Olive Oil
  • 1 Large Onion
  • 3-5 Cloves of Garlic, peeled and chopped
  • 2 Celery Stems, chopped small
  • 6-8 Quarts Tomatoes, halved, roasted, and peeled
  • 1/2 Cup Red wine, Chianti or Cooking wine
  • 5-10 Fresh Basil Leaves, chopped fine
  • 1-2 6 oz. Can(s) of Tomato Paste optional
Italian Seasonings
  • 1 Tbsp Dehydrated Onion
  • 1 Tbsp Dehydrated Garlic
  • 1 Tbsp Oregano
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Parsley
  • 1 Tsp Black Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Lemon zest
  • 2 Bay Leaves (whole)
Instructions

  1. Pre-heat oven to roast at 400 degrees.

  2. Wash tomatoes, then cut in half. Place skin-side up on baking sheet.  Bake for 20-30 minutes, or until skin just browns.  Remove from oven. Pull skins off immediately. 

  3. In large pot, heat olive oil over low-medium heat. Cook chopped onion and celery until almost clear, about 4-5 minutes. Add chopped garlic and cook 1-2 minutes more, until fragrant. 

  4. Add de-skinned, roasted tomatoes to the pot. Stir to combine.

  5. Stir in wine, tomato paste (if desired) and fresh basil.

  6. Add seasonings and stir. 

  7. Bring to just below a boil, then reduce heat to low-med. Cook uncovered until desired consistency is reached (sauce will continue to thicken the longer you cook), approximately 45 minutes-1 hour (longer for thicker sauce). 

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Sun-dried Tomatoes (in the oven)

This post may contain affiliate links, please see my full Disclaimer policy here.

“Sun-dried” tomatoes are simple to make in the oven.  I use smallish tomatoes from my garden, and then freeze them for use throughout the year.

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Sun-dried Tomatoes (in the oven)
Author: Ruth
Ingredients
  • Small tomatoes, halved
  • Olive oil
  • Salt
Instructions

  1. Set oven to bake at 200 degrees. Prepare baking sheets by spraying with a non-stick cooking spray.

  2. Cut tomatoes in half, and lay skin side down on baking sheets. Sprinkle with olive oil and lightly salt.

  3. Put in oven, for 2-4 hours (depends on size of tomato). Check periodically. When tomatoes have lost most of their water content, but before they brown, they are done. 

  4. Let cool, then store in airtight container in fridge (up to 4 days for optimal freshness), or freeze on the tray. Once frozen, store in freezer bags for up to a year. 

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