Wednesday, August 29, 2012

Simple Roasted Tomato Sauce

The other day I was debating whether or not to attempt to can the remainder of our summer tomato harvest (we lost the fight against blight, unfortunately, but did get a pretty decent crop first).  I was thinking of maybe doing another round of salsa and was just pulling out the pot to boil water for peeling when Hubs came up with a much better idea – why not just make a quick tomato sauce with the food mill?

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I still can’t believe I didn’t think of that one myself!  I already adore our food mill for the simple fact that it makes perfectly smooth mashed potatoes in a matter of seconds, but I tend to forget it has other uses, like removing tomato skins and seeds.  Definitely sounded easier than all that boiling water and chopping.

I wanted to keep the ingredients minimal, so I settled on a simple roasted onion tomato sauce.  Less than 20 minutes active prep in the kitchen, a couple hours in the oven, and a zip through the food mill created a vibrant, naturally sweet summer tomato sauce. 

Simple Roasted Tomato Sauce

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Makes about 2 cups sauce


  • Approx 2 dozen roma tomatoes
  • 1 small sweet onion
  • 1 tbsp olive oil
  • Salt & pepper


Preheat oven to 375 degrees and prepare a baking sheet by lining it with nonstick foil.

Slice off the tops and cut the Roma tomatoes in half lengthwise.  Scoop out the center ribs and seeds with a spoon.  Line them up in the baking sheet cut side up.  Season with salt and pepper.  Chop up the small onion and sprinkle it over the cut tomatoes, then drizzle the olive oil over the pan.

082912 - 2Roast for approximately 2 hours (I recommend starting to check on them after an hour and a half, they’ll burn quickly). 

Once they’re done, scoop them into the food mill and puree into sauce.  Add salt & pepper as needed.





Are you a gluten-free Raleigh local, or coming for a visit soon?  Be sure to check out my guest post over at Gluten Free Traveller on my favorite local places to eat out, plus a few on my wish list Smile Thanks, Laura, for the opportunity to write for your fantastic blog!

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