No, not what you may think, rather slow roasted tomato sauce. Ripe tomatoes continue to come at me here at Struan Farm. The good news is that I have now perfected my own version of a slow roasted tomato sauce I'm happy with (or with which I'm happy, to use proper grammar!).
I put 1.5kg of quartered tomatoes in a roasting pan lined with baking paper (this makes clean up MUCH easier). Also four cloves of garlic (peeled) and one onion peeled and cut into small wedges. Sprinkle with dried oregano and basil. Separately, mix 1/4 cup tomato paste, 2 Tbls. sugar, 2 Tbls. olive oil, salt and pepper. Toss this mixture through the tomatoes, onions and garlic to coat. I use my hands, it's messy but achieves the outcome desired. Roast for 2-2 1/2 hours in a preheated 160 degree C oven. You can simply turn off the oven after two hours and let everything cool and caramelise further in the oven. Once cool, puree in a food processor.
This makes a tasty sauce for pasta and pizza. That being said, the smell of lovely roasted tomatoes was so overpowering on the kitchen bench last night that I couldn't resist using some for pasta, un-pureed, and it was delicious with some buffalo mozzarella and freshly grated parmesan. Not sure how it would freeze without being pureed, if it would get mushy? Any thoughts on this let me know, since I have a few more batches yet to make over the next week or so. I will test one out.
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