Monday, July 12, 2010

Roasted Tomato Sauce

"Many women have been born who found for themselves no epic life wherein there was a constant unfolding of far-resonant actions; perhaps only a life of mistakes, the offspring of a certain spritual grandeur ill-matched with the meanness of opportunity, perhaps a tragic failure which found no sacred spot and sank unswept into oblivion."
George Elliot, Middlemarch

My daughter and I worked out this recipe to make the most wonderful tomato sauce. So, I've got that going for me.

5 lbs tomatoes, coarsely chopped
1 medium onion, coarsely chopped
6 cloves of garlic (more to taste)
1/8 cup olive oil
1/8 cup balsamic vinegar
sea salt and pepper to taste

I use only the best organic ingredients.Toss ingredients in a bowl to coat with oil and vinegar. Spread in a single layer in roasting pan. The secret to getting a sweet sauce is to roast at 250F for at least 4 hours, until the ingredients caramelize.

Cool and put through food mill, medium grater. For this recipe, I started with 5 lbs 2.8 oz of tomato/onion/garlic and ended up with just over 4 cups or 16 ounces of sauce.

Heat and top homemade pizza or pasta.

This recipe may not constitute a constant unfolding of far-resonant actions, but the taste evokes a certain spiritual grandeur, particularly when used to top a pizza using homemade pizza dough. So, notwithstanding the relative meanness of opportunity I may have experienced, this sauce may be all that stands between me and a life of tragic failure that will sink into oblivion.

To can, put in sterile jars. Ball Blue Book says leave ½” at top of tomato jars, but I left a bit more room and managed to almost fill five 8-ounce jars. Boil in canning pot 35 minutes.

Herbs: if using thyme or oregano, chop fresh herbs and toss and roast with tomatoes. If using basil, I put a few whole leaves on top of sauce before sealing jars to boil.


Cicero Sings said...

Looks mighty good ... may just have to try that come tomato season. Can taste that pizza already.

chaiselongue said...

Delicious - this certainly sounds like a 'sacred spot' to me!