Monday, September 30, 2013

Roasted Tomato Pizza (Pasta) Sauce

 Roasted Tomato Pizza (Pasta) Sauce
Another recipe I found on Pinterest.  After it cooled my son tasted it and said, don't want this to sound not nice but it tastes --- and I said commercial! He said yes, it was that good, well rounded and rich. Recipe is at the bottom of photos so it can be copied & pasted in it's entirety.

4 pounds Plum tomatoes halved
Mixed with the herbs and other ingredients
After they have been roasted.
Next was to process them in a food mill.
The finish product, which we then canned in a water bath.  This made 3 pints.  

Roasted Tomato Pizza (Pasta) Sauce
Some of the ingredients seem odd but when all added together you can not tell they are there.
  • 4 pounds Roma tomatoes, or other ripe tomato (if using other tomatoes de-seed and try to get rid of as much excess liquid.)
  • ½ cup diced onions
  • 3-4 anchovy filets from a can (optional)
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh oregano minced
  • 1 tablespoon fresh basil minced
  • 1 tablespoon fresh mint minced
  • ¼ teaspoon hot pepper flakes
  • 1 teaspoon dry marjoram
  • 1 teaspoon salt 
To add after roasting - 
  • ¼ cup extra virgin olive oil
  • 1 6-ounce can tomato paste
  • 2 tablespoons agave nectar (honey may be substituted)
  • ½ teaspoon onion powder
  • 1 tablespoon melted butter
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 375 degrees.
  2. Cut each Roma tomato in half the long way. If using other tomato types, remove core and discard. Then cut them in half from top to bottom.
  3. In a large bowl place tomato halves, diced onion, anchovy filets, garlic, oregano, basil, mint, pepper flakes, marjoram, salt and oil. Toss to combine then pour out onto a sheet pan. Arrange tomato halves cut side up and roast uncovered for one hour. Remove from oven, flip tomatoes and roast for 30 more minutes.
  4. (Note: different tomato varieties have different water content. The above step should be monitored. You are looking for a good deal of the water content to evaporate but not burn the tomatoes)
  5. Using a food mill, process the cooked tomatoes and all liquid through the mill, discarding seeds and skin left in the mill.
  6. To the pureed tomatoes, add the remaining ingredients - tomato paste, agave nectar, onion powder, butter and Parmesan cheese. Stir to combine and adjust seasoning. Use on your favorite pizza or can for later use.

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