Comments on: Oven Roasted Tomato Sauce

By: dhanna

dhanna — Tue, 29 Jun 2010 18:27:36 +0000

Ooops! You’re supposed to put the roaster oven outside in a safe place to cook, instead of using your oven inside. Get it?

By: dhanna

dhanna — Tue, 29 Jun 2010 18:24:14 +0000

Just a tip. If you have a roaster oven, try this instead of heating up your home inside. Works great for just about any kind of baking you want to do muffins, cornbread, yardbirds. Also, use a little thyme, parsley and bay leaf in a batch instead of oregano and basil and you get a wicked sauce piquant to use with meatballs or over meatloaf. Oh yeah.

By: Suze

Suze — Thu, 18 Mar 2010 01:50:05 +0000

Hi, Dorian-

I’m sure a food processor would work, but you might want to consider peeling the tomatoes by blanching first before you put them into the oven to roast if your processor won’t strain the skins out for you.

However, some people do make sauces without bothering to remove the skins. Judgment call, I suppose. The advantage of many food mills is that the skins are left behind with the seeds when the tomatoes are run through the mill.

Here’s a thread at Tomatoville that you might find helpful which discusses this oven roasted method of making sauce:
http://www.tomatoville.com/showthread.php?t=11841

By: Dorian Speed

Dorian Speed — Thu, 18 Mar 2010 01:29:40 +0000

I’ve just discovered your site through a search for “south texas container gardening.” I can see that I have a lot to learn! This recipe looks great (I’m optimistic that my tomato plants will yield something worth harvesting). I don’t have a food mill, though, but I do have a food processor. Are those similar enough that mine would work? I’m a big neophyte to this whole process, so I hope that’s not too dumb a question.

By: Moonglow

Moonglow — Tue, 18 Aug 2009 23:35:52 +0000

Suze, this really rocks! I tried it last year and made different variations with wine. This year, VODKA!