Market Recipe: Roasted Tomato Sauce

It’s the season to put your plants in the ground and get growing for spring!
Grab a variety of tomato starts from Bob Aborne at A-Z Gardens for your yard!
Bob carries over 20 varieties of heirloom tomato starts for garden novices to the seasoned gardener.
Looking for new recipes to try using your tomatoes?
Check out this one, Bob’s favorite – a great roasted tomato recipe that’s tasty and versatile .

Roasted Tomato Sauce

-Six pounds of ripe tomatoes, stem removed, cut in half

-Garlic, however many cloves desired, peeled or unpeeled

-One onion, peeled and cut into eighths

-Olive oil to paint veggies

– Sprinkle with Balsamic Vinegar

-Salt and pepper to taste, plus other seasonings for different cuisines

To Roast:

-Pre-heat oven to 375

-Wash your veggies, core tomatoes if desired, slice in half

-Place sliced tomatoes cut side down on rimmed baking sheet ( I like to cover the baking sheet with heavy duty foil)

-Place garlic in strategic locations-peeled or with peel on (remember to remove peel after roasting)

-Paint all veggies with olive oil

-Sprinkle with Balsamic Vinegar

-Season with salt and pepper to taste, and or, add Italian /Mexican/ BBQ spices to suite

-Roast covered for 40 minutes (cover with heavy duty foil), uncover for a few minutes to slightly caramelize veggies-check often

– Mark Ziploc bags while waiting (date and label).

-Cool completely- remove to freezer bags, then freeze. (I vacuum seal over the Ziplocs after frozen, Prevents freezer burn, adds to time in freezer). Will keep for months, and readily available for a variety of sauces.

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