One more good idea for all them tomatoes we in southeast Mich are finally enjoying.
reposted from Recipe forum
Roasted Tomato Sauce
4 lbs tomatoes - stem and quarter
1 lg Red onion (or 2-3 small) yellow whatever you have
2 Jalapeno peppers - seeds removed (I usually leave one with seeds)
16 cloves of garlic
1/4 C Extra Virgin Olive oil
1 Tbs dry oregano
2 cubenelle peppers (added by art)
1tsp sugar (added by art)
Roast @ 450F for 1.5 hours or longer until juices are getting thick and tomatoes are charring
-you will know! Let cool and run through a food mill. Taste and season with salt and pepper & 1/2cup chopped fresh basil for our garden
Edited to change baking time
Cooked in the large turkey roaster pan.
Four times the recipe cooked 2.25 hrs
severed 6 cups over 2lbs of Ziti
Roma tomatoes
Cubanelle ,Jalapeno peppers from organic farmer at Detroit's Eastern Market.
These were some hot Jalapenos seeded them all next time I will only use 1/2 the jalapenos the
kid's complained that their bellies were on fire after they ate.
pic before the cooking
This message was edited Aug 27, 2006 9:08 PM
