Easiest, Best Tomato Sauce Ever!
To make this sauce you need three categories of ingredients, the first of which is- I'll bet you guessed - tomatoes.
The second category I call something sweet (ish). Something sweet takes the edge off the acidic tomatoes. The sweetness could come from a traditional ingredient like carrots, or it could come from pears, tomatillos, or a couple of plums.
The third thing is herbal/spicy ingredients. Think; onion, red pepper, garlic, chiles, basil, rosemary, savory, sage...etc.
The only rule as to what amounts of what to use is - at least 2/3 tomatoes, and the rest is up to your taste.
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Here you can see I used two colors of tomatoes, tomatillos, and onions in my mix. (Notice all of the vegetables have been pierced or cut because I hate it when boiling hot tomatoes explode on me) I put it all in a roasting pan with olive oil and salt and pepper, set the oven to 450 degrees then put the whole shebang in the oven after the sun goes down and the day cools to evening.
I set the timer to 20 minutes. When it goes off, I stir. Set the timer again. Repeat, repeat, repeat until what did look like lovely vegetables now looks like pure glop. I turn the oven off, go to bed.
In the morning I ladle the cool glop into my vita mix blender (or food processor) and blend. Do it in batches if you have to. Sometimes I add a bit more herbs, or some olive oil...but mostly I don't.
I end up with a beautiful huge bowl of fresh (oh, so, delicious) tomato sauce.
I ladle the sauce into my reusable cups (or zip lock bags), sign, seal, and pack them into the freezer.
If I have enough yellow tomatoes all at once, I love making a yellow tomato sauce. I make sure I use color appropriate herbs when seasoning it. A big handful of basil in this one and you'll find you've got lime colored sauce. Therefore, instead of green herbs I use white onions, red pepper (gives it a lightly orange color) and garlic.
Adapted from a recipe by Spring at thequarteracrefarm.com
