Garden Harvest Oven Roasted Marinara Sauce
It seems that pretty much everyone who had space for a Covid-Garden this year, jumped in. And at least around here (Calgary), we were rewarded with an unseasonably hot Alberta year.
Now that nights are cool and harvest is here, I have about 40lbs of tomatoes that I am brainstorming what to do with. Because everyone and their dog had a garden this year, I won’t be canning anything, it simply isn’t possible to find canning jars, and lets be honest, I am exhausted, I don’t want to bother.
Yesterday and good friend and much more accomplished gardener than me, suggested that I make oven-roasted (freezer) Marinara sauce. Roasted tomatoes, garlic (I just harvest my garlic last week too), onions and I decided to throw in a red pepper for flavor. Easy!
If you want to try it for easy winter meals with garden fresh veggies, it is really simple.
Here’s the details of what I used:
(by all means, change quantities of veggies based on what you have)
-5lbs of ripe(ish) tomatoes (washed with stems removed)
-10 cloves of garlic (roasting makes the flavor more mild)
-4 small onions
-1 red pepper (I would have used 2 if I had a second)
-heaping handful of fresh basil (added just before blending, do not roast)
I didn’t chop anything, only removed stems, seeds (pepper) and skin (onions and garlic). I wanted to retain as much juice as possible).
Toss in Olive Oil.
Pour onto a foil lined pan (a single layer). Sprinkle with salt and pepper.
Roast on 350 for 1 hour, keeping an eye to brown but not burn.
Scrape into blender or large bowl for an immersion blender, allow to cool. Once cool, throw in Basil and blend.
I didn’t add much in the way of seasoning because I didn’t have much fresh on hand, I will do it each time I pull it out of the freezer to use in whichever recipe I am using it for.
Enjoy!
