Post update: I no longer blend the sauce. I roast it and then go run it through the Foley food mill after it cools. One less step!
It’s October. Right now you can still get your hands on nice fresh tomatoes. Try making a batch of tomato sauce by roasting your tomatoes. I fell in love with this recipe and have used it all summer.
Be sure to add some red wine and fresh herbs. One more thing – if you’re like me and you don’t like seeds in your sauce, run the pureed, roasted tomatoes through a food mill. The result? A tasty, seed-free sauce you can use right away or freeze for later.
You might also like this recipe for manicotti.
[…] you all know, I make loads of marinara every year but I have used up every last bit of my sauce so when my friend and colleague, Melissa, asked if I […]
[…] post about this process in more detail here. The bottom line is this: Don’t be afraid to ask your local farm if you can purchase produce […]
[…] This tool is not a one-hit-wonder in the kitchen. I use it to rice potatoes and when I make my oven roasted tomato sauce. […]