Comments on: Make easy tomato sauce in oven for freezing

By: MJ

MJ — Sat, 29 Aug 2009 13:54:48 +0000

I’m into my second year of roasting, blending and freezing. I use considerably less oil … a little on the bottom of the pan to help with sticking and then a drizzle over the top. I discovered last year that naked garlic could burn, so I now leave the cloves in their “paper.” And just squeeze out the good goo into the blender. I do some with a drizzle of balsamic, some with a good scattering of dried herbs, some with added chiles. It’s all so good you can eat it with a spoon!

By: Roundup: Winners, food tips, tomatoes | foodperson.com

Roundup: Winners, food tips, tomatoes | foodperson.com — Sat, 15 Aug 2009 19:07:55 +0000

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By: Jen Humphrey

Jen Humphrey — Fri, 14 Aug 2009 17:15:20 +0000

Great recipe, Janet, and very similar to one that I used last year. That recipe added a couple of tablespoons of balsamic vinegar, which seemed to break down the tomatoes even further and made their sugar stand out.

By: Janet Majure

Janet Majure — Tue, 11 Aug 2009 23:44:01 +0000

–Meryl, I think a secret recipe would be required in that case, and I think it’s too late for that!
–Scott, thanks for the tip.
–Susan, I’m sure you’re right about the forgiving-ness, but good luck with the walnuts.
–Lori, you’re welcome, and thanks for the comment!

By: Lori

Lori — Tue, 11 Aug 2009 16:17:17 +0000

We love this recipe … and thankfully our tomatoes are finally ripening . We made our first batch of tomato sauce last night. It’s still as easy and amazing as ever! Thanks, Janet, for sharing the recipe and Joanne for creating it’s simple, laid back directions. It’s a huge improvement over the Gourmet cookbook recipe and tastes better, too! We love super results with little stress and this recipe is absolutely the best for both.

By: Susan G.

Susan G. — Tue, 11 Aug 2009 14:59:04 +0000

This must be one forgiving process as I found a number of different recipes/methods when I googled “oven roasted tomato sauce”. Just wish all the tomatoes I’d planned on having had come true. Have to figure out a way to outwit those wascally walnut trees.

By: Scott

Scott — Tue, 11 Aug 2009 13:02:51 +0000

I also tend not to worry about seeds and skin, unless making sauce for something particular. A tiny bit of sugar helps neutralize the bitterness. I use a pinch or two (less than 1/2 t) for a pretty good sized batch of sauce – not enough to make it taste sweet – just enough to reduce the bitterness.

By: Meryl

Meryl — Tue, 11 Aug 2009 02:36:03 +0000

I think we should start a roasted tomato sauce mafia or something–my freezer is bursting right now, but otherwise I could easily make and use quite a bit more.