Simple Roasted Tomato Puree..

[patR]

Simple roasted tomato Puree.
Fill a roasting dish with cherry toms, or chop in chunks other toms, a good sprinkle of sea salt.. peel and leave whole about 10-12 cloves of garlic, peel and cut into chunks a med onion scatter on top, then add tons of shredded basil, a good drizzle of olive oil, and a nice big splurge of balsamic vinegar... mix it all in together and roast in a med hot oven till its all thick and gloopy... take your time dont burn it...
Blend with a hand blender, pour into hot jars, cover with a drop of olive oil and screw lids on tight.
Leave to cool and then label... in a cool cupboard mine keeps all winter...

Use a couple of tablespoons to toss spagetti in... just add Parmesan and fresh basil..... mmmmmmnnn
Or use whenever you would use shop bought puree... its so much more yummy..

[Green Aura]

OK I'm hungry now!

Sounds great.

[old tree man]

Thats great i've got to try that

[123sologne]

OK I'm hungry now!

Sounds great.

Same here. I have just watered my tomatoes. I just hope they will grow red faster so I can try this!!

[battybird]

Hi, do you peel the tomatoes or just blitz them skin and all? Thats what I want to do!! Have far too many tomatoes for two of us so will have a go at this

[thesunflowergal]

Thats pretty much what I do with mine too. Thanks for the tip about pour Olive Oil over the sauce, I end up keeping mine in the fridge. Will do it your way next time,

[Millymollymandy]

The trouble with that is, I'd want to eat it as is instead of pureeing it up!

Anyway thank you for reminding me that I haven't done a roasted tomato dish yet, and we have an absolute glut of them. Can't pick them fast enough and there's only so much freezer space! Argghhhh I'm such an idiot I had the oven on last night doing the savoury courgette cake again and it would have gone brilliantly with roasted cherry toms, even cold they are amazing. Dur!!!

[oldjerry]

. Thanks for the tip about pour Olive Oil over the sauce, I end up keeping mine in the fridge. Will do it your way next time, [/quote]
We do quite a bit of the pasta sauce thing and all of them ,pesto,arrabiatta,etc.etc.and especially this one (the kids fave) (great if you almost burn the skins then blitz the lot) keep better if you top them up at every use with a layer of olive oil,I spose it excludes the air but we still keep it in the fridge.

[patR]

I dont peel them or anything, if they are small cherry toms I leave them whole, any others I cut into chunks.
The oil just provides a air seal, and Ive only ever had one jar go off in four years..

[bonniethomas06]

Thanks Pat, I tried this just now and WOW It is absolutely delish. And so quick to do, I just stuck it in the oven and forgot about it.

I am waiting for an evening where I can't be bothered to cook, and can just do some pasta with it.

Nice

[patR]

Hi Susie.
The not filling the freezer up part is exactly why I make it too... Im now going to try the same thing with the peppers as I have tons too.... hmmmm maybe it would work with aubergines??? hehehe I sense an experiment coming on tomorrow...

[Millymollymandy]

Oh no the red pepper roasted with garlic and basil is an absolute treat a la Delia to be eaten as is! (bur forget the anchovy ) Unless you have loads of peppers please don't turn it into spaghetti sauce mush!

[Millymollymandy]

Gonna try this today after having picked about half a large trug full of tomatoes yesterday.

[Millymollymandy]

Done, but more like thick soup than puree! Filled a couple of jam jars but the rest I'll put in pots in the freezer. How do you get olive oil to settle on the top of hot liquid though? It wants to sink into it. Tastes nice though and very cherry tomatoey. Thanks for the recipe.

[Millymollymandy]

Well I'm going to put the jars in the fridge cos I couldn't be bothered with sterilising, just ran them under a very hot tap so I don't suppose it will matter too much. It's amazing how much liquid came out of the tomatoes, they stewed rather than roasted!