Buongiorno a tutti! I studied Italian in college for one semester because I LOVE Audrey Hepburn and after seeing Roman Holiday, I decided that I MUST visit Italy at some point in my life. But I think we all wish we were Italians at some point in our lives, don't we? I mean, the country is beautiful (at least what I've seen in film and pictures), they drink wine daily and eat pasta and stay thin! Maybe if I was Italian I would know the secret.
Even though I made this recipe up myself after searching Pinterest for something without finding exactly what I wanted, I'd like to believe that an Italian grandmother would be proud. Tomato season here on The Farm is winding down, but I think you should still have time to get some fresh tomatoes to make and can this deliziosa salsa (delicious sauce).
Cut the tops off of the tomatoes and then slice them in half.
Cut the end off of the whole garlic and drizzle with olive oil before wrapping in foil.
Simmer the sauce for about 13 minutes on low.
Makes about five 8 ounce jars.
Total Time: 2 hours
Ingredients:
- 4lb Roma tomatoes
- 2 whole garlic
- 2 TBSP dried Oregano
- 1 TBSP dried Basil
- 1 tsp salt
- 1 cup water
1. Preheat the oven to 375 degrees Fahrenheit. Cut the tops off of the tomatoes and then cut them in half. Lay them out on a foil-lined, rimmed baking sheet cut side up. Drizzle with olive oil and sprinkle with coarse salt.
2. Cut the end off of both the whole garlic and drizzle the cut end with olive oil. Let the garlic sit for 2-3 minutes and then drizzle it again. Wrap each garlic in foil individually.
3. Roast the tomatoes and garlic for one hour.
4. After an hour, place half of the tomatoes in the blender. Peel the skin off of the garlic cloves of one garlic and place the cloves in the blender. Puree until smooth. Put the puree in a large pot. Repeat with the second half of the tomatoes and the other garlic.
5. Add all of your spices and water to the pot with the tomato garlic puree. Bring the contents to a simmer and simmer for about 13 minutes or until it reaches your desired consistency.
6. Using the water bath method for canning, process the 8oz. jars for 30 minutes.
Makes approximately five 8oz. jars.
Divertiti!
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Erika, maybe you can settle a long-standing debate in my house: should you remove the tomato seeds before you make a sauce? Looks like you go ahead and blend them right in?
I don’t remove the seeds when I make spaghetti sauce or pizza sauce, but I do remove them when I make tomato juice/sauce for soups. I used to hate leaving in the seeds because I didn’t think it looked as nice, but now I just prefer to see it more as a “rustic” sauce than not pretty.
Reblogged this on GUM: Growing up Millennial.