Woot Woot! It’s week 15 and food has an all new meaning. I’ve made some crazy dishes this past week but they all turned out great. I’ll probably never make them again because I just don’t usually cook like that but welcome to pregnancy hormones…where food turns into the next must have!!!
There is no need to peel your tomatoes for this sauce! Just throw everything into a baking dish, stir every 20 minutes and in 1-2 hours, you have the best tasting, super fresh, oven roasted tomato sauce.
Author: Parsnips and Parsimony
5lbs fresh tomatoes
½ cup olive oil
2 tsp salt
1 tsp black pepper
2 Tbsp Fresh basil
12 cloves garlic, whole, peeled
Wash and chunk your tomatoes and toss them in a glass 9x13 baking dish
Add the rest of the ingredients and lightly stir to coat with the olive oil
Bake at 400 degrees for approximate 1 to 1½ hours, stirring every twenty minutes, until the tomatoes are reduced and there isn't much juice. If you like a thicker sauce, let it cook longer. If you like a thinner sauce, cook it less.
Allow the sauce to cool a bit before blending it. You can use a stick blender or a regular blender.
Season to taste.
The first thing that I do is gather all of my ingredients together. I like to use Roma tomatoes since they are more meaty and that means less cooking time! However, you can use whatever tomatoes you have on hand. I have had people use cherry tomatoes, slicing tomatoes and Amish tomatoes. Chunk your tomatoes into a few hunks and toss them into a glass 9×13″ baking dish. Then coarsely chop your onion. Nothing fancy here! Everything is going to get blended up so it’s just a quick chop and toss.
For the garlic, you want about 12 medium-large cloves. Some of my homegrown garlic is small so I try to use the equivalent of 12 cloves.
Remove the woody stems from the basil. If you like oregano, you can also add that to your tomatoes. You can pretty much add whatever suits your tastes.
Top everything off with the salt and pepper and olive oil and give it a quick stir. This is easy and no-fuss so don’t get caught up here with perfection.
Bake everything at 400 degrees for approximately an hour and a half. HOWEVER…if you like a more juicy tomato sauce, don’t cook it so long. I find that for a 5lb batch of tomatoes, it takes about an hour and a half to cook down to the consistency I like. You use your best judgement. Make sure you stir the tomatoes every 20 minutes so they don’t burn.
Once they are cooked to the desired consistency, allow the sauce to cool until cool enough to handle. Blend well with either a tradition blender or a stick blender. Enjoy!
Note: My original recipe was from Emeril. Since then, I have adapted this recipe more to my tastes. I hope you enjoy this recipe!
Week 14 seemed go by in a blur but Wednesday was definitely a low point for me. After three days of having sugary treats in a row, it seems that my body said that that was enough and I just felt horrible and spent a whole day in bed. I’m back on track for eating right and seem to be feeling back to my “normal” pregnancy self.