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Roasted Tomato Passata

September 24th, 2014

I’ve been making this version of tomato sauce for years, ever since I got The River Cottage Preserves Handbook five years ago. It’s quick and easy and tastes AMAZING. Many of you asked for the recipe so here it is.
roasting tomatoes
ROASTED TOMATO PASSATA
(adapted from The River Cottage Preserves)

4.5 pounds of ripe tomatoes
7 ounces of thinly sliced shallots or onions
1 head of garlic, cloves peeled and thinly sliced
a few sprigs of various herbs, thyme, basil, oregano, parsley, rosemary,
(I use one sprig of each if I have them)
1 teaspoon of sea salt
freshly ground pepper
1/4 cup good olive oil
2 Tablespoons of balsamic vinegar (optional)

Preheat oven to 300 degrees.

Cut tomatoes and place them cut side up in a single layer in a shallow dish. Scatter onions and garlic slices over the tomatoes, tuck herbs down under the tomatoes. Sprinkle salt and pepper on top, drizzle with olive oil and put in over. Bake for 1.5 or 2 hours.

Remove from oven, put into pan and bring to a slow simmer, cook until shallots are soft. Stir in balsamic vinegar. Pul through food mill with medium sized place, you want the seeds to be strained out but want a bit of texture to remain.

Proceed to can as you would tomato sauce, I did mine for 40 mine in a waterbath canner for pints. Check your favorite canning book for guidelines for canning tomato sauce.

roasting tomatoes (1)
roasting tomatoes (2)
This recipe is great because it can be used for pasta sauce, pizza sauce, it can be thinned with chicken stock to make a delicious tomato soup. I love the rich flavor, it’s well worth the effort to roast the tomatoes.

What’s your favorite way to use tomato sauce?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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