Eating seasonal is one of the best ways to cook and enjoy food at its peak moment of flavor. It only makes sense to draw from what’s fresh and put in on your table. Now at the market we have all sorts of Tomatoes, and I love to combine them in this sauce. You can make this throughout the entire season and store it in the freezer. It can be used for so many dishes and is like a good foundation for many recipes. Keep it on hand and you will always be able to make a quick dinner.
Roasting tomatoes is the secret to a sweet and fresh tasting sauce, even after it’s been jarred or frozen. And it’s beyond easy to do.
4 lbs. Tomatoes, washed and stems removed. Use different types!
4 garlic cloves, whole and unpeeled, squash them a little bit with the side of a knife
2 large Onions, peeled and quartered
1 tsp. Finely chopped fresh Rosemary
1/4 C. extra virgin olive oil
1 small tin (2.5 oz.) Tomato puree
2 tbsp. Honey
½ cup fresh basil leaves
1 1/2 tsp Himalayan Salt
5 or 6 twist of the Pepper mill
Preheat the oven to 350 degrees F.
Line a large oven tray with baking parchment. Sprinkle the Basil leafs over the tray.
Cut large tomatoes in quarters, smaller ones in half. Mix in a bowl with all the remaining ingredients.
Place the tomato mix on the baking sheet covering all the Basil leafs so they don’t burn.
Bake for 1 hour.
Allow to cool. Remove the skins from the garlic before blending the sauce in batches. Pulse 2-3 times then blend. Pour into quart jars or pour into freezer bags to freeze flat.
Will keep in the refrigerator for 1 week or 4 months in the freezer.