|Roasted Tomato Sauce|
Oct 11th, 2004
This is a very yummy and hassle-free way to make tomato sauce. You roast the tomatoes and veggies in the oven and then pop it all in the blender. Oven roasting tends to bring out the sweetness in fruits and vegetables, and gives this sauce a good rich flavor.
The recipe works well with 2 1/2 pounds of tomatoes, and I had bought a 5 pound box, so I was able to try two variations of the recipe. First I tried it as given, but found that a little bland. The second time I added roasted bell peppers and wine and jacked up the salt and flavorings - this one was definitely the winner.
This is a good recipe to make when you're hanging around the house doing other things. It doesn't take much attention, just time to cook.
The original recipe can be found on Too Many Chefs. For the red bell pepper variation substitute a diced shallot and 2 sweet bell peppers, each cut in fourths for the white onions and add about a half cup or so of wine during the simmering/reducing of the sauce.