With an abundance of heirloom tomatoes to use and/or preserve at the end of Salt Lake City's growing season, we have decided to make boatloads of tomato sauce. Now, this is a fairly standard preserving procedure, so we thought we'd get a little creative. Usually, tomato sauce consists of blanching tomatoes, removing the skin, and then canning them as is or cooking them down before canning. Honestly, however, I don't much like peeling tomatoes, and with this recipe you don't need to.
1.5 pounds fresh heirloom tomatoes
1 medium yellow onion
3 cloves garlic
2 tablespoons olive oil
Salt to taste
Pepper to taste
Preheat oven to 400 Fahrenheit. If your heirlooms are large, quarter them and place them on a baking sheet lined with aluminum foil of parchment paper (your choice) so they don't touch. If you are using smaller heirlooms, halve them. If they are cherry tomatoes, just put them on the baking sheet as is. Chop the onion into large pieces and place on baking sheet, along with garlic cloves. Salt and pepper to taste and drizzle olive oil over everything. It should look a little something like this:
(As you can see, we used a variety of heirlooms. Six different types to be precise. You can use one type or many, depending on your tastes.)
Roasted in the oven for approximately 90 minutes, turning every thirty or so. When everything is roasted, place everything in a food processor and process until smooth. It is read to use at this point. You can also freeze the sauce in ziploc bags to use during those clod, tomato-less winter months.