Comments on: baked tomato sauce

By: Linda

Linda — Thu, 10 Sep 2009 21:21:12 +0000

This recipe inspired me to to change up my spaghetti sauce recipe. I took my 20 pounds of tomatoes and cored them, sliced them in half and poured olive oil in a cookie sheet with a small lip on it. I sprinkled sea salt on liberally. I roasted them on my gas grill at 400 degrees for 25-30 minutes. When they have cooled a bit I squeezed out the extra juice and pulverized them in the cusinart. I roasted some sweet onions and garlic in the same manner and added them to the cusinart. At the end I tossed in some basil and a splash of balsamic vinegar. I then processed bottles of the sauce in a boiling water bath for 20 minutes. Yum! And Easy for alot of end of summer tomatoes.

By: deb

deb — Tue, 04 Aug 2009 20:37:22 +0000

Might you have used a metal baking dish? It may have reacted with the acidity of the tomatoes.

By: Tara

Tara — Tue, 04 Aug 2009 18:42:44 +0000

I just made this and it turned out…less than delicious :(… i must have done something wrong, it tasted kind of bitter

By: Annelise

Annelise — Tue, 04 Aug 2009 14:44:40 +0000

I made this last night and loved it. I will certainly try it again..and perhaps throw some veggies into the mix. I did have to add a bit of oil to my pasta when mixing the tomatoes in.

By: Lisa

Lisa — Wed, 29 Jul 2009 03:12:42 +0000

Loved it! It was so fresh tasting that my husband didn’t miss his usual jarred sauce :)

By: Julie

Julie — Sat, 04 Jul 2009 22:39:35 +0000

This is one of my all-time favorite recipes! I’ve made a slightly different version of it for years and it is always amazing. I sometimes make it with romas when they are super cheep in the farmer’s markets or (to make a *really* pretty dinner) with baby heirloom tomatoes. They are so pretty, it’s like eating a bowl of rainbows. This recipe is impossible to mess up.

Nancy- You throw the basil in at the end when you mix the tomatoes with the pasta.

By: hamletta

hamletta — Thu, 05 Feb 2009 22:25:16 +0000

Just for the record, I used the Google and found a burst cherry tomato sauce. Only I'd call it "Busted Cherry Tomato Sauce," ’cause I'm really a 14-year-old boy. Heheh.

By: nancy

nancy — Sat, 30 Aug 2008 23:17:33 +0000

what do you do with the 1/4 cup of torn basil??

By: Julie

Julie — Mon, 17 Mar 2008 00:29:13 +0000

Another person that is a year late… you saved a box of grape tomatoes from oblivion. :-)
I added some prosciutto to this in the last 10 minutes of cooking so it would get nice and crispy. The husband voted that this should be added to the regular rotation!!!
Thanks very much for your wonderful blog!

By: rachael b h

rachael b h — Wed, 20 Feb 2008 01:47:13 +0000

I am a year late also – but I just made this for my husband and myself and it turned out so fresh tasting and delicious. Honestly, I was a little surprised that he liked a pasta that was not dripping in sauce since that is usually the main criteria! We are adding this to our regular list, based on a promise I made to double the bread crumb mixture. :)

Thanks for the great recipe!