Fall is the best time to prepare your home made Tomato sauce for your family. You can harvest your back yard ripe tomato in September or find plenty in a local farmer’s market. There is nothing better than locally grown tomato as they are one of the easier vegetables to grow. I just refuse to buy those tomato in a big super market and it has a sticker said “Grown in Mexico”. Why would you want to buy fresh vegetables from five thousand miles away? Did they spray any chemical to keep it fresh looking? Did they spray their pesticide and which kind did they use. I am a strong proponent to buy local and I hope you do the same.
- Use Roma tomato as it contains the least fluid
- Grow your own basil in March so you can have fresh basil all summer long
- Drizzle extra virgin oil on tomato before roasting
Time to prepare: three hours
Serving size: 5-6 litres for various purpose
x2 cups Fresh basil (pack in two cups)
50x Ripe Roma tomato – cut to half
1x whole Garlic removes the skin and chop up roughly
6x shallots remove the skin and chop up roughly
2x tb Kosher salt
¼ bottle of extra virgin olive oil
Plenty of freshly grounded fresh pepper
Layer the basil at the bottom of the roasting pan, sprinkle the garlic and shallot. Place the halved tomato on top and spread it around the whole pen. Sprinkle salt and pepper on the top of the tomato and drizzle a generous amount of the olive oil all over.
Put in 350F oven for 2 and half hour. Let it cool off and use a food processor to blend into sauce. Pour sauce in a deep pot and simmer for another four hours. It’ll take away it’s sharp bitterness taste from the tomato.
Now you can use it for almost anything that requires a tomato sauce base. Store the unused sauce in a tight container and keep in freezer.