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Old August 19, 2015   #61
FILMNET
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I learned this a few years ago, my secret is to use 1/2 for sauce, and the other 1/2 only 3 sec in a machine. I used onions and Thai Basil .
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Old August 19, 2015   #62
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Quote:
Originally Posted by FILMNET View Post
I learned this a few years ago, my secret is to use 1/2 for sauce, and the other 1/2 only 3 sec in a machine. I used onions and Thai Basil .
Say what?
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Old August 17, 2017   #63
Dak
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This recipe is my go-to for roasted tomato sauce. I thought I'd bump this thread up for anyone that hasn't seen it yet. I don't believe a better sauce exists.

Sadly, the settfest website is history, but the waybackmachine captured several of it's incarnations: http://wayback.archive.org/web/20110...-tomato-sauce/
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Old August 17, 2017   #64
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This recipe is very similar to Craig L's recipe in Epic Tomatoes except he doesn't bother with a food mill. I will try this with a food mill to see if I can get rid of some of the seeds that tend to add a bit of bitterness from my experience.
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Old 3 Weeks Ago   #65
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Thank you very much for the bump. I made a batch last night and processed it this morning. We could not believe how good it is, the best one ever. I never cared for the taste of over cooked tomatoes, but roasting them is the game changer!


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This recipe is my go-to for roasted tomato sauce. I thought I'd bump this thread up for anyone that hasn't seen it yet. I don't believe a better sauce exists.

Sadly, the settfest website is history, but the waybackmachine captured several of it's incarnations: http://wayback.archive.org/web/20110...-tomato-sauce/
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Old 3 Weeks Ago   #66
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Thank you very much for the posts and sharing this process, this is going to be my way of processing any sauce now, simplely the best!
I did not peel or remove seeds before roasting, then I processed it in a food processor, turns out to be the best sauce we've ever had!
Absolutely no need for sugar.


QUOTE=TheClaw;138340]So this recipe is from the SETTFest...

http://www.settfest.com/2009/06/oven...-tomato-sauce/

And I made two batches this weekend. And I learned an important lesson...

*NEVER ADD SUGAR* if you are cooking with heirloom tomatoes.

The first batch is a bit on the sweet side. The second batch is heavenly.

We added about a tablespoon of sugar to the first batch against six and a half pounds of peeled and cored tomatoes.

Then we went to Williams Sonoma and bought the 50 dollar OXO food mill.

The second batch had about 5 pounds of tomatoes but both batches yielded about two and a half pounds of sauce. And the manual food mill saved about an hour of prep.

Here are the before and after pix.

First batch before:





First batch midway:



Second batch before:



Second batch after:





Then through the food mill using the medium blade. No pix of that yet.[/QUOTE]
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Old 3 Weeks Ago   #67
Dak
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I'm glad you tried it! I have some in my freezer I know I'll be grateful for in the upcoming months.
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Old 3 Weeks Ago   #68
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Is there a salsa recipe like this one? Now I'm convinced it will work out well too.
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I'm glad you tried it! I have some in my freezer I know I'll be grateful for in the upcoming months.
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Old 3 Weeks Ago   #69
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Roasting has been our method for some time now. Made our last
batch yesterday. Freezer is just about full. Double batch last
weekend
was a bit different. Some I pureed in the monster blender for
ready to go tom soups. One batch had more onion, garlic, poblano
and hot peppers and frozen chunky to use for other recipes...
My basil is over this season but I can get fresh all winter...

I just make sure I label every packet as some batches are pretty
spicy.

Yesterdays batch was roasted in the turkey roaster so pretty full.
We did 3-4 hours at 250. Some smaller batches that are roasted
for just an hour or two, like for salsa. Every oven is a bit different.

I saved a quart from yesterday and soaked some mixed dried
chilis I will puree for a nice rich sauce, almost like a paprika paste
and freeze flat-pack so I can break off an ice cube size bit to add
to chowders and soups. (I'll do that tonight)

No real recipes as you can make it to suit your taste for salsas.
Make it as chunky or thick as your family prefers. I roast 2/3rds
of the toms, onion, poblano, etc and add to fresh lime, cilantro,
peppers, fresh tomatoes, etc. A tbsp or two added to avocado
for guacamole.

For a party it is easy to take out the first fresh cuisinart blending
and put in three or four bowls, then add more chilis to one,
chunky chopped less spicy to another, blender puree a cup of the
roasted mix to make one thicker, etc. (without cleaning out the
cuisinait container if starting with less hot peppers first).
Can even start with no cilantro for those 'soap' people.
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Old 3 Weeks Ago   #70
coronabarb
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Mmm, oakley, that all sounds so delicious! And 'soap people' - lol! It is amazing how different taste buds can be among various people. Me, I love cilantro.
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Old 3 Weeks Ago   #71
NewWestGardener
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Got it Oakley, merci! I'll borrow the idea of mixing the preserved and the fresh.

Do I see green tomatoes in your first pic? I think I need to add something acidic to my super sweet sauce, some green tomatoes may do the trick.
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Old 3 Weeks Ago   #72
Gerardo
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"Second batch after" is mighty photogenic. Tasty too I'm sure. Outstanding.
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Old 3 Weeks Ago   #73
oakley
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Quote:
Originally Posted by NewWestGardener View Post
Got it Oakley, merci! I'll borrow the idea of mixing the preserved and the fresh.

Do I see green tomatoes in your first pic? I think I need to add something acidic to my super sweet sauce, some green tomatoes may do the trick.
We had a light frost the morning of Sept 3rd. Predicted was 34 so
I harvested a basket, all the basil...then another greenie basket
last weekend. Wow, Sept 3rd was three weeks ago. Warm again
now but that was a chilly few days (in the mountain garden).
Some are GWR and some ripened that had some blush...also a
1/2 dozen tomatillos in that batch.
If the weather holds warm I should have one last batch of
mostly tomatillos, sweet and hot peppers, for a winter green
salsa. Hope to lightly smoke that last batch on the far cooler end
of the smoker, long and slow, covered loosely for a mild smoke.
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Old 3 Weeks Ago   #74
matereater
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oakley, how do you store / save your basil ?
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Old 3 Weeks Ago   #75
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oakley, how do you store / save your basil ?
I make pesto out of it and freeze.
That will suck up a lot of basil.

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