Roasted Tomato Sauce

It's tomato time!
I have a new favorite way to made tomato sauce that concentrates the taste of the wonderful variety of tomatoes we've been enjoying this summer. It's a simple process and the kitchen smells wonderful while it's happening.
Roasted Tomato Sauce
Wash and core ripe tomatoes and cut into chunks of a uniform size. (I leave cherry tomatoes whole and cut the others in similar sizes). Spread the tomatoes in a roasting pan that's been coated with olive oil. Sprinkle with salt and additional olive oil and stir. I add several cloves of garlic at this point. You may also add fresh herbs such as rosemary, thyme, oregano. Roast in a 425 degree oven until thickened, stirring now and then. Keep an eye on the sauce because, at the end, the moisture tends to evaporate quickly. It can take a couple of hours depending on the moisture content of the tomatoes and the quantity you put in the pan. Let the sauce cool and then put it through a food mill to remove the seeds and skins. That's all there is to it. I've frozen it thus far but expect it could be jarred and processed in a pressure canner as well.
I plan to experiment with adding additional ingredients - like peppers, onions and other vegetables, and trying a batch with large amounts of garlic!
The Metzger Heritage Farm has tomatoes available - call us at 274-8004 or email to place your order (metzgerfarm@gmail.com). Remember that we've grown these beauties without chemical pesticides, using organic methods!