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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WqYh3UZxgKtZoNOWX_5mK9k-UgFNynTXi0wkE4iMyRoy_Kk77pGkIADgesY6x5Gl9NIQ0NsI2mAPP4KGtYju73-YPSUDhIH0UL7QUs6OTC3pUvpkoHSeMuwiC_ayqLB8VsyeoRbSsHLi/s320/pizza+sauce+blog+2.jpg) |
4 pounds Plum tomatoes halved |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoMH7txP0rBGdkZDM40SqYcHMP7WurVmRZbc7_DRhvk6HFJupOgO73_YdXr-isnRBD__JxjAwmEPeYO50hmY88zgHAj7KMc06qmpjtHbZricNtnNu-jYGm_7nsDYjganBfFx1sTim3wpg/s320/pizza+sauce+blog+3.jpg) |
Mixed with the herbs and other ingredients |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k3TOJPvt3tXR7D7i9cOj_YKgdd9Bf4KoifoXdv4c1nyGoQilFVBuVHsIPhw09qnYSXzSMnv3ypahK7KSF7xXfZthCivWELp7kdt_Wl3LisFBBJnjwJOOlvZ2DtuEzG0qJ5KBEFODeNKe/s320/pizza+sauce+blog+4.jpg) |
After they have been roasted. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUti3imzTo9pxC31yRh94mbPEQs68M8Vqd3tzvbwe6hdaLfxXvN4SZEZ_7Z35LL-wrKZ5qDX93GVcYkWTpEAJ_CvztA4_Rlywccbwc-1k8vMmotT6aOJKysaXyrMDWv45kA1TAviVnKKA/s320/pizza+sauce+blog+5.jpg) |
Next was to process them in a food mill. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYU-Tlg8OIMhef6DkbSQ50sWDQ-svIhxgK0PkmIRX0-yNo1yrk3hbKo41efAu_lU9jKAmC7QJRtdh5E12UZZnLJYo2yFzhZoFcMiIHi28Zz9TzLxDkwlaCdxIAOJVeGFGfJOsa_3Jpd242/s320/pizza+sauce+blog+6.jpg) |
The finish product, which we then canned in a water bath. This made 3 pints. | |
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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
Instructions
- Preheat oven to 375 degrees.
- 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.
- 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.
- (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)
- Using a food mill, process the cooked tomatoes and all liquid through the mill, discarding seeds and skin left in the mill.
- 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.