Oven Roasted Tomato Sauce - Page 6

oakley · October 14, 2017

Quote:

Originally Posted by imp

Oakley, the frozen leaves do not turn sort of black using your method?

Oh, sorry Imp. I though I responded.

I just looked for a pic of the variety but none. I think the sturdy
ones work the best for storage. Thick meaty varieties.
The leaves have to be as dry as possible.

Here is a decent link. Lots of pics.
https://anoregoncottage.com/freezing...leaves-6-ways/
Except she blanched too long. And had to
fish the leaves out so I'm sure that is why some got brown spots.
Or maybe not dried enough. But too much time in the hot water
is 'cooked' and would be hard to dry. Sandwiched between two
mesh colanders you can move fast to the ice water.
I don't bother with a tray in the freezer anymore. Tried rolling
in parchment once but they thaw too fast while unrolling and
taking out a few.

I might test her final and favorite way side-by-side with blanching

Gerardo · October 13, 2017

gave the oven sauce a run, with shallots garlic and lots of basil. The lasagna ended up fantastic.

Two thumbs up on oven sauce.

Worth1 · October 14, 2017

I have read back from the very beginning of this thread and not anywhere did I find why or the reason some people like roasted tomato sauce over simmered or boiled.

I may be stating the obvious to some but if you already know this then fine.
This is for people that dont know this.
I am the kind of person that wants to know the why of things and always have been.

First lets look at the tomato and other vegetables in the sauce.
For the most part they all contain natural sugar.
Sugar melts at 320F and caramelizes at 340F and above.
So roasting at 400F and above canalizes the sugars on the surface and to some extent below it.
The more you mix this up in a given amount of time for it to thicken will add more of that flavor to the sauce.

You will never get his kind of flavor from simmered down sauce but what you will get is a more fresh bright tomato flavor.
The more you let it thicken the higher the boiling point thus the big change in flavor as in homemade tomato paste not store bought that has sweeteners in it.

As for making a sweeter sauce in my opinion a person is far batter off using a sweet or semi sweet wine reduction or some sort of fruit juice or even fruit or brown sugar but not refined white sugar.
I made that mistake once and only once.

Another method to kill the acid taste and sweeten tomato products is to add a wee and I mean (wee) amount of backing soda.
You use too much and you will have food that tastes like the alkali flats.
Been there done that too.

Try a 16oz glass of tomato juice or V/8 juice with about 1/8th to 1/16th teaspoon of baking soda in it and see how sweet it becomes.
The flavor change is amazing.

And last but not least I like to add some Blue cheese or Gorgonzola cheese to my sauce when I have it.

Both of the above will reduce heartburn to a very great extent.

Worth

TC_Manhattan · October 18, 2017

Quote:

Originally Posted by Worth1

I have read back from the very beginning of this thread and not anywhere did I find why or the reason some people like roasted tomato sauce over simmered or boiled.

I may be stating the obvious to some but if you already know this then fine.
This is for people that dont know this.
I am the kind of person that wants to know the why of things and always have been.

First lets look at the tomato and other vegetables in the sauce.
For the most part they all contain natural sugar.
Sugar melts at 320F and caramelizes at 340F and above.
So roasting at 400F and above canalizes the sugars on the surface and to some extent below it.
The more you mix this up in a given amount of time for it to thicken will add more of that flavor to the sauce.

You will never get his kind of flavor from simmered down sauce but what you will get is a more fresh bright tomato flavor.
The more you let it thicken the higher the boiling point thus the big change in flavor as in homemade tomato paste not store bought that has sweeteners in it.

As for making a sweeter sauce in my opinion a person is far batter off using a sweet or semi sweet wine reduction or some sort of fruit juice or even fruit or brown sugar but not refined white sugar.
I made that mistake once and only once.

Another method to kill the acid taste and sweeten tomato products is to add a wee and I mean (wee) amount of backing soda.
You use too much and you will have food that tastes like the alkali flats.
Been there done that too.

Try a 16oz glass of tomato juice or V/8 juice with about 1/8th to 1/16th teaspoon of baking soda in it and see how sweet it becomes.
The flavor change is amazing.

And last but not least I like to add some Blue cheese or Gorgonzola cheese to my sauce when I have it.

Both of the above will reduce heartburn to a very great extent.

Worth

And here is the link to Worth's tomato sauce recipe which was posted way back in 2014!

I've made this several times and it is to DIE FOR!!

http://tomatoville.com/showthread.php?t=33529

Worth1 · October 18, 2017

Could you try that link again it doesn't work.
Worth

Dak · October 18, 2017

Worth, your recipe will be the next sauce I make, thanks for all the information you posted.

Now trying to see how I'm going to adjust for not having a gallon of tomato purée.

Worth1 · October 18, 2017

I can't get the link to open and I dont know where I posted the recipe.
I remember it but need to see what I did.

Salsacharley · October 18, 2017

See if this link works

http://www.tomatoville.com/showthread.php?t=33529

Worth1 · October 18, 2017

That one works.
Thanks.
Worth

SueCT · October 19, 2017

Worth, that has got to be the oddest recipe for spaghetti sauce I have ever seen.

oakley · October 19, 2017

Harvest is about over but still managing a few last oven roasted
batches.
Perfect when just 4-5 lbs are trickling in. This one is just Hatch
chili, tomatillo, onion and garlic. While the oven was on anyway
for supper. This was more of a 'sweat'. Probably reduced by about
half with out much caramelization. No spice. Straight to the
freezer for Winter recipes. Will add a zip to many things and a
decent green sauce on its own.

Like others mentioned, another benefit is that dinner continued,
on to other things, took care of some laundry. no need to tend a
saute pan or sauce pot and risk over caramelization or 'gasp'
scorching into the danger zone of carbon...burnt bitterness.

Salsacharley · October 19, 2017

Is that parchment lining your pan?

Quote:

Originally Posted by oakley

Harvest is about over but still managing a few last oven roasted
batches.
Perfect when just 4-5 lbs are trickling in. This one is just Hatch
chili, tomatillo, onion and garlic. While the oven was on anyway
for supper. This was more of a 'sweat'. Probably reduced by about
half with out much caramelization. No spice. Straight to the
freezer for Winter recipes. Will add a zip to many things and a
decent green sauce on its own.

Like others mentioned, another benefit is that dinner continued,
on to other things, took care of some laundry. no need to tend a
saute pan or sauce pot and risk over caramelization or 'gasp'
scorching into the danger zone of carbon...burnt bitterness.

Worth1 · October 20, 2017

It doesn't look brown enough for parchment.
Or at least industrial modern day cooking parchment made from paper and sulfuric acid not skins.

Worth

tryno12 · September 3, 2019

Worth, I oven roast all my tomatoes for Soup, Juice, and to eat as Baked Tomatoes. Of course I eat plenty raw

. I even broil for a minute at the end and some skin blacken. Eat some and spit skins, run the rest thru a mill. Been doing this way for 50 yrs.
BTW, last 3 days while working outside on yd. and pulling deceased Tomato leaves been listening live to the NHRA Top Fuelers @ Lucus Oil Dragstrip 4 miles away - every "run" 3.4 sec of low rumble noise 320+ mph. I saw a post of yours about the cost.
Pete

oakley · October 20, 2017

Yes, it's parchment. I have a box of a brown as well.
The brown is a better one and takes a higher heat. The white I
usually just use for wrapping up stuff. (I researched after
ordering).
No real reason to use it in stainless. Just easier with such a small
batch to lift up and slide the peppers into a container. That
roaster is so big and heavy that most of the sauce would be left
behind on its surfaces.
...I ordered from the Webstaurant store online. Got frustrated
with parchment on a roll being so curly. The boxes are flat and I
can reach into the pantry with one hand and grab a sheet.

September 3, 2019	#14
tryno12 Tomatovillian™ Join Date: Aug 2015 Location: Indianapolis Area 46112 Posts: 857	Worth, I oven roast all my tomatoes for Soup, Juice, and to eat as Baked Tomatoes. Of course I eat plenty raw. I even broil for a minute at the end and some skin blacken. Eat some and spit skins, run the rest thru a mill. Been doing this way for 50 yrs. BTW, last 3 days while working outside on yd. and pulling deceased Tomato leaves been listening live to the NHRA Top Fuelers @ Lucus Oil Dragstrip 4 miles away - every "run" 3.4 sec of low rumble noise 320+ mph. I saw a post of yours about the cost. Pete Last edited by tryno12; September 3, 2019 at 12:01 PM. Reason: Incomplete

October 13, 2017	#2
Gerardo Tomatovillian™ Join Date: Feb 2015 Location: San Diego-Tijuana Posts: 2,594	gave the oven sauce a run, with shallots garlic and lots of basil. The lasagna ended up fantastic. Two thumbs up on oven sauce.

October 14, 2017	#3
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I have read back from the very beginning of this thread and not anywhere did I find why or the reason some people like roasted tomato sauce over simmered or boiled. I may be stating the obvious to some but if you already know this then fine. This is for people that dont know this. I am the kind of person that wants to know the why of things and always have been. First lets look at the tomato and other vegetables in the sauce. For the most part they all contain natural sugar. Sugar melts at 320F and caramelizes at 340F and above. So roasting at 400F and above canalizes the sugars on the surface and to some extent below it. The more you mix this up in a given amount of time for it to thicken will add more of that flavor to the sauce. You will never get his kind of flavor from simmered down sauce but what you will get is a more fresh bright tomato flavor. The more you let it thicken the higher the boiling point thus the big change in flavor as in homemade tomato paste not store bought that has sweeteners in it. As for making a sweeter sauce in my opinion a person is far batter off using a sweet or semi sweet wine reduction or some sort of fruit juice or even fruit or brown sugar but not refined white sugar. I made that mistake once and only once. Another method to kill the acid taste and sweeten tomato products is to add a wee and I mean (wee) amount of backing soda. You use too much and you will have food that tastes like the alkali flats. Been there done that too. Try a 16oz glass of tomato juice or V/8 juice with about 1/8th to 1/16th teaspoon of baking soda in it and see how sweet it becomes. The flavor change is amazing. And last but not least I like to add some Blue cheese or Gorgonzola cheese to my sauce when I have it. Both of the above will reduce heartburn to a very great extent. Worth

October 18, 2017	#5
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Could you try that link again it doesn't work. Worth

October 18, 2017	#6
Dak Tomatovillian™ Join Date: Mar 2009 Location: CA Posts: 494	Worth, your recipe will be the next sauce I make, thanks for all the information you posted. Now trying to see how I'm going to adjust for not having a gallon of tomato purée.

October 18, 2017	#8
Salsacharley Tomatovillian™ Join Date: May 2013 Location: New Mexico Posts: 2,052	See if this link works http://www.tomatoville.com/showthread.php?t=33529

October 19, 2017	#10
SueCT Tomatovillian™ Join Date: Jan 2012 Location: Connecticut Posts: 1,460	Worth, that has got to be the oddest recipe for spaghetti sauce I have ever seen.

October 20, 2017	#13
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	It doesn't look brown enough for parchment. Or at least industrial modern day cooking parchment made from paper and sulfuric acid not skins. Worth

October 20, 2017	#15
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	Yes, it's parchment. I have a box of a brown as well. The brown is a better one and takes a higher heat. The white I usually just use for wrapping up stuff. (I researched after ordering). No real reason to use it in stainless. Just easier with such a small batch to lift up and slide the peppers into a container. That roaster is so big and heavy that most of the sauce would be left behind on its surfaces. ...I ordered from the Webstaurant store online. Got frustrated with parchment on a roll being so curly. The boxes are flat and I can reach into the pantry with one hand and grab a sheet.