TOMATO SAUCE
This is our special Pomodoro tomato sauce recipe, where we roast the tomatoes with garlic and olive oil to really bring out the flavor of the tomatoes. One of the unique things about this recipe is the combination of 3 different types of tomatoes. The Roma, Campari and cherry tomato combine to make an exciting flavor.
Prep Time30 mins
Cook Time2 hrs 20 mins
Cuisine: Italian
Keyword: pomodoro tomato sauce, roasted tomatoes, Tomato sauce
- 8-9 lbs Tomatoes Campari, Roma and Cherry Tomato
- 4 tsp Sea Salt
- 1/2 cup Olive oil extra virgin
- 1/2 cup Fresh Basil
- 1 tbsp Tomato paste optional
- 1-2 tsp Sugar optional
Cut the tomatoes into halves and quarters and place on a cookie tray.sprinkle 2 teaspoons sea salt, and 1/2 cup of olive oil over the tomatoes
Roast in oven on broil, at about 400-450 degrees for 20 minutes, until the tomatoes are soft, shriveled and slightly browned.
Place pan on a medium heat burner with a dash of olive oil and put your food mill on top. Place the broiled tomatoes in the mill and begin pressing. Run the tomatoes through the food mill and discard any skins.
Bring your freshly milled sauce to a simmer and cook on medium heat for 1-2 hours until thickened and slightly sweet. While the sauce is reducing add 1 tablespoon of tomato paste.
When the sauce is finished reducing, adjust the flavor with about 2 teaspoons of salt, depending on your taste and add less than a teaspoon of sugar to take the edge off the acidity. (optional) When the sauce is finished reducing.
Cut your basil into small pieces and add to the sauce.Cool, then refrigerate in an airtight container.
8-9 pounds of tomatoes will reduce down to about 6 1/2 cups of tomatoes sauce.