What To Do with Garden Tomatoes
(Or Best Tomato Sauce Ever!)
Last year when my tomatoes were FINALLY ripe, I decided to make a ton of tomato sauce with them. The most time consuming thing was to peel the tomatoes. You have to dunk the tomatoes in boiling water for 3 minutes, then in ice water for 3 minutes. Then you have to wait until they cool and hand peel them. Then you can start to make your sauce. I found this very time consuming and I did not like timing all these batches of tomatoes.
What’s a busy mom to do? Find a different way to do it. So, the next time I picked 2 basketfuls of tomatoes, I decided to roast them. It takes 5 minutes of prep time, and the rest of the time the tomatoes are in the oven. WAY quicker. WAY easier. I’ve been asked to share my roasted tomato sauce recipe, so here it is:
Roasted Tomato Sauce:
- Get a pan and cover the bottom with organic olive oil.
- Slice the tops of the tomatoes off and place cut-side down in the pan on top of the olive oil.
- Fill the spaces between the tomatoes with cloves of garlic, quarters of onions, and chopped fresh basil & oregano (I use scissors to chop).
- Sprinkle everything with sea salt.
- Bake at 400 degrees F for 1 hour. Let cool. When cool, pull the skins right off the tomatoes (they come off very easily).
- Put everything in a blender and blend it.
- No timing, no measuring, no chopping. Just quick & easy.
I fill freezer containers with 2 cups of sauce each and freeze. You could easily use baggies if you’d like. I save a bowl of sauce to try, and it is the best tomato soup I’ve ever had. Yummy! My prep time takes 5-10 minutes, and to peel and blend everything takes about 10 minutes. A lot easier than boiling, icing, peeling, chopping, and then cooking.
Even if you are super busy, this is a fast and easy way to enjoy your garden tomatoes.