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Yesterday we finally had a break in the heat and I decided I couldn’t delay baking and preserving any more. We had some early tomatoes, not enough to give to customers but enough to do up a batch of tomato sauce. This is my all time favorite tomato sauce recipe but I should be clear, I don’t can this, I freeze it to make sure it is completely safe. Tomatoes are best canned without additives due to their acidity level though Animal Vegetable Miracle<\/a> has a pretty great one that is safe to can. I did up 7 quarts of this last year but because I was using ground spices the end product was brown which the children didn’t really dig. I like it anyway and will probably do a few more this year.<\/p>\n Here’s the recipe for Roasted Tomato Sauce<\/p>\n <\/strong>8 cups tomatoes coarsely chopped Mix together in shallow baking pan, and roast at 450 degrees for 35-40 minutes. As it cools mash with potato masher or fork and add 1\/3 cup basil. <\/p>\n My goal is 12 freezer quarts of this sauce. Last year I only did 4 and it was such a treat eating it in winter. It tastes like summer! Actually this picture is from a winter dinner when I was really craving summer. <\/p>\n
\n1 cup onions
\n4 cloves garlic whole
\n2 tsp salt
\n1 tsp sugar
\n1\/4 tsp red pepper flakes
\n1\/2 cup olive oil<\/p>\n