Sunday, April 13, 2014

Roasted Tomato Sauce

In the time I saved making this sauce (compared to traditional recipes), I was able to tell you about it! Traditional recipes involve chopping the ingredients, adding them to a pan at specific intervals, and lots of standing over the pan/pot and stirring. Sauce can also be made in a pressure cooker much faster, but you always run the risk of burning it or under cooking it, since you can't peak.

The dry heat of the oven gives the ingredients a deep flavor without the need to stand over a frying pan.



  • tomatoes, preferably ripe
  • onions (I used sweet and purple onions)
  • olive oil


  • bell peppers (I used red and green)
  • garlic (whole cloves)
  • mushrooms
  • chili peppers
  • fresh or dried herbs
  • salt and pepper
  • vinegar or dry white wine
  • sugar or honey
  1. Cut up all the vegetables into relatively similar sized chunks - about quarters for the tomatoes.
  2. Remove any tomato seeds which come out easily and quickly, but without wasting a lot of time.
  3. Toss with olive oil in a large pan, or pans.
  4. Roast on high or broil until the edges are browning, probably at least half an hour. Stir/toss/flip or rotate at least once.
  5. Add spices to taste and let cool.
  6. Use a hand blender or pulse in a food processor to desired consistency.

This batch is mostly for shakshuka which I plan to serve for supper on Wednesday this week during Passover. I will serve it with homemade fermented chili sauce on the side. And maybe some fresh lemonade.

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