How to Make Roasted Tomato Sauce

by Kimberly Hickok

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.

Convection roast at 360 or bake at 350 for about an hour and a half

Before blending place fresh basil, parsley, oregano and thyme on hot tomatoes. Let them wilt to release their flavor, then blend.

You might also like this recipe for manicotti.

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