Quick & Easy Oven-Roasted Tomato Sauce


| 1/31/2014 11:19:00 AM


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Having found our farmhouse kitchen filled with tomatoes (translation: tomatoes on windowsills, overflowing from baskets, and rolling off counter tops) I decided yesterday it was really time I did something with them.

After all, how could anyone not LOVE a garden-fresh tomato on a hearty BLT sandwich or in homemade salsa? So while our garden bounty has been wonderful, we did have a bit of a dilemma ... we were getting overrun. So here's what I did ... I roasted them in the oven.

Trust me, the aroma of the roasting tomatoes was wonderful, and really, there's no way to mess up the recipe ... I'd say it's practically impossible!

oven roasted tomatoes



- Quarter as many tomatoes as will fill a 13x9-inch pan. There's no need to core or peel the tomatoes, although I did slice off the stem end.

NebraskaDave
9/23/2013 3:28:14 PM

Mary, nice. I do a similar thing only on top of the stove. Quartered tomatoes are brought to a simmer in a large cooking pot. They are then seasoned, blended, and put in quart jars. Ten minutes in the canner seals them up and they're ready for the storage room. I'm getting buried as well. Have a great tomato harvest/preservation day.






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