Great Recipe For Roasted Tomato Pizza Sauce

Roasted Heirloom Tomato Pizza Sauce

I have a secret that allows me to make pizza sauce for the whole year, in just a few hours (and most of that time is spent drinking wine). It’s roasting! You just have to try this roasted tomato pizza sauce made with garden grown heirloom tomatoes.Roasted Tomato Pizza Sauce Recipe

Roasting the garlic and tomatoes fresh from the garden, sweetens up the couldn’t-be-more-fresh flavour and means there is no need to slave over your sauce to reduce it and build flavour.Heirloom Tomatoes

This year I started with some meaty beefsteaks that were a gift from my neighbour, but every year I just use the best tomatoes from the garden. The flavour will be different year after year, but it’s always delicious. I cut of the top of my garlic bulb and throw that sucker in the roasting pot too. Drizzle a healthy amount of olive oil over the cut sides and pop in the oven.How to Make Roasted Tomato Sauce

Now, go drink some wine.

When the roasting is done, throw the tomatoes into a large pot that you have sweated some onions in. Don’t worry about the skins! You can if you want to, I suppose. They should easily pop off and if they don’t, then just leave them. You won’t notice them, I swear. Squeeze the garlic from the skins into the pot and simmer.simmering the pizza sauce

Time for more wine!

When you have finished your wine, grab an immersion blender and blend the whole thing up. Really give it a good blending if you left those skins on, but really, you can do this with one hand (leaving one free for more wine maybe?). Leave the sauce to thicken on the stove until you are happy with the consistency.heirloom tomato pizza sauce in a pot

Pack into clean jars and freeze to preserve. Great recipe for roasted tomato pizza sauce

Want more detail? The full step-by-step recipe for this sauce can be found on the Evermine Blog, where I write all sorts of fun and crafty things that you can also label!

Roasted Heirloom Tomato Pizza Sauce

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Judy Olson
    Judy OlsonJanuary 7,15

    Stephanie – I am interested in “canning” rather than freezing your Roasted Heirloom Tomato Pizza Sauce recipe. Can this be done? If so, what would the time be in a hot water canner? How many pints? quarts? does your recipe make? Sure hope you can help me on this; my freezer is just not big enough to handle a large number of jars.

  2. Stephanie
    StephanieJanuary 7,15

    Hi Judy, I can’t recommend changes to this recipe for canning, as there is some concern about the safety of canned tomatoes in a water bath. Some say it’s fine, others say that you need a pressure canner. I freeze this sauce just to be safe. You can look for a canning recipe for tomato sauce though, but use a trusted source. Thanks!

  3. Judy Olson
    Judy OlsonJanuary 29,15

    Hi Stephanie – Thanks for your input. Since the question about canning in a water bath, I have acquired a pressure canner (thanks hubby). So without modifying your recipe, I took your advice and found a similar recipe for tomato sauce in the Ball Canning book. I think it will suffice for the roasted tomato recipe of yours. Thanks again for the help. Judy

  4. Stephanie
    StephanieJanuary 29,15

    What a gem of a hubby you have there, Judy! Congrats on your new toy. Have fun.

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