Oven Roasted Heirloom Tomato Spaghetti Sauce
Ingredients
- Heirloom Tomatoes
Instructions
- Start by washing and removing the stems from all of your harvested tomatoes. Select the tomatoes you are going to eat fresh and set those aside. Also select any tomatoes you are going to put through the food mill for puree.
- I usually select a variety of tomatoes for my sauce. I rough chop them into pieces. Quarters are usually fine. I place all the cut tomatoes into a 9x13 foil pan. Sometimes I do several pans at a time. I either use them right away, or cover with foil and freeze for a later date.
- I add all my seasoning on top. I eyeball everything so these are just guestimates for measurements. 3-4 Tablespoons of Italian seasoning, 2-3 Tbsp garlic, 3-4 tsp of salt. I use our own blend of seasoned salt. 1-2 tsp fresh cracked pepper. I don't add any sugar. I have never found that the fresh sauce ever needed it. But, you can adjust these seasonings any way you prefer.
- Place pans in the oven and let them start roasting at 350 for about 4-6 hours. Stir occasionally.
- I let the sauce cook down until it's thickened the way I like it. The timing depends on how much liquid your tomatoes have. So, be patient and just let it all cook down.
- Serve over cooked pasta.
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Every year we harvest our tomatoes from the garden. I have grown quite fond of heirloom tomatoes and have several varieties that we love. Even better, I love to mix them together to create and absolutely gorgeous and easy oven roasted sauce.
Oven Roasted Heirloom Tomato Spaghetti Sauce
Ingredients
- Heirloom Tomatoes
Instructions
- Start by washing and removing the stems from all of your harvested tomatoes. Select the tomatoes you are going to eat fresh and set those aside. Also select any tomatoes you are going to put through the food mill for puree.
- I usually select a variety of tomatoes for my sauce. I rough chop them into pieces. Quarters are usually fine. I place all the cut tomatoes into a 9×13 foil pan. Sometimes I do several pans at a time. I either use them right away, or cover with foil and freeze for a later date.
- I add all my seasoning on top. I eyeball everything so these are just guestimates for measurements. 3-4 Tablespoons of Italian seasoning, 2-3 Tbsp garlic, 3-4 tsp of salt. I use our own blend of seasoned salt. 1-2 tsp fresh cracked pepper. I don't add any sugar. I have never found that the fresh sauce ever needed it. But, you can adjust these seasonings any way you prefer.
- Place pans in the oven and let them start roasting at 350 for about 4-6 hours. Stir occasionally.
- I let the sauce cook down until it's thickened the way I like it. The timing depends on how much liquid your tomatoes have. So, be patient and just let it all cook down.
- Serve over cooked pasta.
