Summer Sauce

This has become a staple for me. I use it as a tomato sauce replacement in recipes, or in place of crushed tomatoes for bolognese, for pasta sauce, pizza sauce, or even just warmed as is for tomato soup. I’ve made it with all kinds of tomatoes. Heirloom, cherry, sungolds, whatever I had on hand. It is inspired by Alexandra Stafford’s Simple Roasted Yellow Tomato Sauce.

Last year our tomatoes did poorly so I bought over 60 pounds at a local farm. I used 40 pounds yellow tomatoes and 20 pounds red tomatoes since most of my family needs low acid. I just made sure to use 2/3rds yellow in every batch. The smaller tomatoes with blister more than the larger, as it’s really the skin that will blister. These don’t need cored or cut at all.

Using larger tomatoes, simply core and quarter.

Don’t worry about getting much color on your garlic, as that will add some bitterness.

And we’re going for a sweet summer sauce.

A taste of summer to get through the winter! I still have a few containers left from last year and they taste exactly the same as when they were made. I like to freeze in quarts and pints. The pints are handy for pizza sauce or to use in place of a can of tomato sauce. I made some with the addition of 3 Tablespoons of butter per batch but honestly, I liked it as much without the butter so now I leave it out. I love cooking with herbs but for this I don’t add any since I’m going to use in in a variety of dishes.

SUMMER SAUCE
Yield: approximately 6 cups

2- 2 1/2 pounds tomatoes*
2 1/2 cups chopped onions or shallots
1 teaspoon kosher salt
6-8 garlic cloves
3/4 cup water

Quarter large tomatoes or leave small cherry tomatoes whole. Place in 9 x 13 or casserole pan.
Add onions or shallots and garlic and sprinkle with salt.
Roast at 475 degrees for about 30 minutes or until tomatoes are soft and starting to blister. (Note that the large, quartered tomatoes won’t blister as much)
Let cool slightly before transferring to a blender and add water. (A double batch fits in my vitamix)
To help steam escape if your lid has a small opening in the lid leave it open and cover with a tea towel. Start blender on low and increase speed slowly.
Add additional water if needed and blend until smooth.
Let cool before transferring to freezer containers. Store in the freezer for long term storage or use within a week from the fridge.

*For a less acidic sauce use at least 2/3rds yellow tomatoes. This sauce turns out great using small cherry tomatoes, sungolds, heirloom tomatoes, or a variety of any.