As we ease into Autumn, I am trying to put up and preserve the last of the gardens bounty. I picked the last few heirloom tomatoes and was inspired to make a canner-full of sauce. Luckily, a nearby farm-stand still had half bushels of canning tomatoes. I bought a half bushel of large Romas (20 lbs.) for $15 - up $3 from a month ago. Since I have cases of crushed tomatoes I bought on sale at a grocery store, I waned to make a special tomato product. Something the I couldn't easily buy. I decided upon this recipe from the Threads of Inspiration blog:
Roasted Vegetable Pasta Sauce
2 1/2 pounds plum tomatoes,
unpeeled 4 cloves garlic,
unpeeled 2 onions,
unpeeled 1 sweet red pepper
1/4 cup balsamic vinegar
1 Tbsp chopped fresh oregano or 1 tsp dried
1tsp granulated sugar
1tsp salt
Prepare jars for canning by boiling them in a canner for about 10 minutes. Also boil both parts of the lids in a separate pan. This sterilizes the jars and lids. Leave them in canner until you are ready to fill them. Place tomatoes, garlic, onions (I halve them) and red pepper on a lightly oiled baking sheet. Roast in a 450 degree oven for 45 minutes, removing the garlic after 12-15 minutes or when soft. Remove remaining vegetables when they are soft and the skins blistered. Let stand until cool enough to handle. Peel tomatoes, being careful to catch all the juice. Squeeze garlic and onions to remove soft centers. Peel and seed pepper. Place all vegetables in a food processor, process until smooth. Place vegetable puree in a large stainless steel or enamel saucepan. Add vinegar, oregano, sugar and salt. Bring to a boil over high heat, reduce heat, cover and boil for about 15 minutes, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim. Put lids on jars. Process 35 minutes for pint jars and 40 minutes for quart jars. *I have found that this recipe makes two pint jars and every pound and a quarter of tomatoes you add you will get another pint. Of course if you increase the tomatoes you must also increase the other ingredients proportionally.
Roasted Vegetable Pasta Sauce
2 1/2 pounds plum tomatoes,
unpeeled 4 cloves garlic,
unpeeled 2 onions,
unpeeled 1 sweet red pepper
1/4 cup balsamic vinegar
1 Tbsp chopped fresh oregano or 1 tsp dried
1tsp granulated sugar
1tsp salt
Prepare jars for canning by boiling them in a canner for about 10 minutes. Also boil both parts of the lids in a separate pan. This sterilizes the jars and lids. Leave them in canner until you are ready to fill them. Place tomatoes, garlic, onions (I halve them) and red pepper on a lightly oiled baking sheet. Roast in a 450 degree oven for 45 minutes, removing the garlic after 12-15 minutes or when soft. Remove remaining vegetables when they are soft and the skins blistered. Let stand until cool enough to handle. Peel tomatoes, being careful to catch all the juice. Squeeze garlic and onions to remove soft centers. Peel and seed pepper. Place all vegetables in a food processor, process until smooth. Place vegetable puree in a large stainless steel or enamel saucepan. Add vinegar, oregano, sugar and salt. Bring to a boil over high heat, reduce heat, cover and boil for about 15 minutes, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim. Put lids on jars. Process 35 minutes for pint jars and 40 minutes for quart jars. *I have found that this recipe makes two pint jars and every pound and a quarter of tomatoes you add you will get another pint. Of course if you increase the tomatoes you must also increase the other ingredients proportionally.
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