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Several years ago, a DG friend posted a wonderful recipe for Roasted Tomato Sauce. A lot of tomatoes go into this thick, rich tasting sauce. A little sauce goes a long way, though, and the flavor is pure ambrosia. Let me introduce you to the basic recipe, some variations, and methods of putting up extra sauce...
Roasted Tomato Sauce is a wonderful way to turn bushels of extra tomatoes into gourmet winter meals. If you aren't harvesting tomatoes by the bushel, just make a single small batch. The flavor may convince you to dig a new garden bed next year, just for tomatoes, just so you can make more Roasted Tomato Sauce! Thanks to BlueKat76, who first shared this recipe with me, I can never have too many tomatoes in my garden.
The History of Roasted Tomato Sauce on DG In June of 2005, BlueKat76 shared a recipe for Roasted Tomato Sauce. She doesn't know who authored her version, but similar recipes can be found on many internet sites. It was an immediate sensation with DG cooks and tomato growers! One discussion thread quickly became two and three threads as people reported how much they loved the sauce and discussed slight variations in ingredients and seasonings.
Bluekat76's Recipe for Roasted Tomato Sauce
4 pounds tomatoes, stemmed and quartered 1 large red onion (or 2-3 small), roughly chopped. (OK to substitute yellow or other onions) 2 Jalepeno peppers (remove seeds for less heat) 16 cloves fresh garlic 1/4 C Extra Virgin Olive oil 1 Tbs dry oregano (or a bunch of fresh oregano & basil)
Combine ingredients in a 9x13 inch pan.
Roast at 450°F for 1 1/2 to 2 hours, until juices get thick.
Tomatoes will get a bit blackened and will smell wonderful.
Let cool, and run through a food mill to remove skins & seeds.
The resulting puree will be nice & thick; no need to reduce.
Season to taste with salt and pepper.
Cooking with Roasted Tomato Sauce The intense flavor of this sauce means that a little sauce will go a long way. A cup of roasted sauce is generally enough to sauce about a pound of pasta. I like to use pasta shapes like gemmeli (twists) or farfalle (bowties) that will hold just a little sauce. Shapes like rotini (spirals) or conchiglie (shells) might give you more sauce in a bite than you'd like. For a more decadent dish, add cream until the sauce is richly pink. A little freshly grated parmesan cheese finishes the dish perfectly.
Roasted Tomato Sauce in Quantity After my first taste of this sauce, I decided I wanted to make big batches. I switched to using my big turkey roasting pan. I put heaps of cut tomatoes into the pan, drizzle on a good cup of olive oil, and start roasting. As they cook down, I add a few more quarts of cut up tomatoes and drizzle on more olive oil. Along the way, I add several quarts each of chopped peppers and onions, 5 or 6 heads' worth of garlic cloves, and a handful of hot peppers. Toward the end, I throw in several handfuls of fresh basil leaves. This quantity takes 5-6 hours to cook down at 450'F. Give it a stir about every half hour so more tomatoes get a chance to blacken. From a batch that starts with 40 or 50 pounds of tomatoes, I generally end up with about a gallon of thick, rich sauce.
Variations on the Theme You can just follow the basic recipe and eat the sauce or put it up right after it comes out of the food mill. Or you can play around a little bit with it. I like to put the sauce into a pot on the stove and tweak the seasonings before putting it up. My husband taught me that adding a little sugar to taste (start with ½ teaspoon per quart) can help to mellow the flavor of the sauce. If you'd like to thicken the sauce a bit more, you can add some canned tomato paste without affecting the sweet fresh flavor of the sauce.
For a lovely marinara sauce, try adding some robust red Italian wine and extra basil, oregano, and thyme. For every quarter cup (4 tablespoons) of fresh minced basil that I add to my big batch of sauce, I generally add 2 tablespoons of greek oregano and 1 tablespoon of thyme. If you're using dried herbs, add them by the teaspoon rather than by the tablespoon. For a zesty pizza sauce, add extra peppers and garlic to the tomatoes while they're roasting, and add extra oregano when you're finishing the sauce. I've also used Roasted Sauce as a base for a wonderful "Roasted Salsa Sauce" by adding additional diced peppers, onions, hot peppers, and lime juice to the pureed sauce.
Putting up Roasted Tomato Sauce Because of the olive oil in the recipe, it is not generally considered safe to preserve this sauce by canning in a boiling water bath. Freezing works beautifully. We've used vacuum sealed bags and small freezer containers. Remember that you may only want to thaw ½ cup or 1 cup of sauce at a time. Last year I bought a pressure canner, in part so I could safely put up jars of Roasted Tomato Sauce. Although there are many options, I can personally recommend the All American Pressure Canner. Pressure canning can seem intimidating if you've never done it, but if you follow the directions that come with your canner then it will be simple and easy to do.
Whether you make a small batch for dinner or a large batch for the freezer, I hope you'll give Roasted Tomato Sauce a try. The next time somebody looks at your garden in wonder and asks, "What on earth are you going to do with all those ripe tomatoes?" you'll be able to smile smugly and say, "Oh, don't worry; I'll put them to good use!"
Thanks to Bluekat76 for letting me share this recipe with a wider DG audience. Photos in this article are mine.
Are there still more tomatoes sitting on your counter? See Mrs_Ed's article today for more delicious suggestions on what to do with Too Many Tomatoes!
About Jill M. Nicolaus
Better known as "Critter" on DG, Jill gardens in Frederick, MD. Some of my extra plants found new homes at the plant swap I hosted recently... but there's still plenty of digging to be done here, as I couldn't resist adding a few from the wonderful selection people brought along. I've started browsing through fall bulb catalogs, too, finding good buys and making notes on my top picks. We've had wonderful gardening weather lately, and I sure hope it continues! (Images in my articles are from my photos, unless otherwise credited.)
Posted by 4paws (from Hoopa, CA) on August 26, 2008 at 2:41 PM:
Critter, please tell how you make the roasted salsa variation.
Thanks!
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Posted by critterologist (from Frederick, MD) on August 26, 2008 at 2:54 PM:
I wasn't following a set recipe, so it's pretty much as I summed up in the article:
"I've also used Roasted Sauce as a base for a wonderful "Roasted Salsa Sauce" by adding additional diced peppers, onions, hot peppers, and lime juice to the pureed sauce."
When making the base sauce, I went a little "heavy" on the peppers (both sweet and hot) and garlic. After pureeing, the sauce went into a pot on the stove over med-low heat. I diced extra veggies (because I like chunky salsa) and added them until I got a taste I liked. I also added lime juice, and you might add a little vinegar or hot sauce if you think it needs zing. I didn't add cilantro, but that's only because I don't like it. :-)
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Posted by 4paws (from Hoopa, CA) on August 26, 2008 at 3:14 PM:
Lime juice is good...that's what I was wondering, if you added more during the roasting or after the roasting, but you do both, which is what I'd have guessed.
I'm going to try this in my18 quart roaster instead of the oven.
Thank you for the fast response. Between this and your pepper articles, and your fruit leather, my food storage will be very critter influenced.
:-)
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Posted by critterologist (from Frederick, MD) on August 26, 2008 at 3:34 PM:
:-)
Actually, I only added the lime juice after the roasting, although I don't think it would make much difference either way.
I hadn't thought of using my Nesco roaster, but that's not a bad idea (keep the heat out of the kitchen), especially since I've got one of the convection versions. I've never cranked up the heat like that on the roaster... LMK how it works out for you!
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Subject: roasted tomatoe sauce
Posted by misskarenl (from Mansfield, OH) on August 19, 2008 at 2:26 PM:
Oh no! last year I water bathed, canned and ate this recipe. All winter! I guess we were very lucky. I am not a new canner, but didnt think of the oil in the recipe. The canned was better than the frozen, but I will be freezing this week.
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Subject: turn into leathers?
Posted by cathy4 (from St. Louis County, MO) on August 7, 2008 at 6:04 PM:
Jill, could this sauce be dried into a leather? It sounds yummy, I'm out shopping for a food mill.
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 6:25 PM:
I'm sure it could, but you get such a relatively small quantity from a bushel of tomatoes that I'd be hesitant to further reduce it... You could probably rehydrate it for use, I suppose, and that might be easier for some considerations than freezing or pressure canning...
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Posted by 4paws (from Hoopa, CA) on August 8, 2008 at 1:43 AM:
That was one of my first thoughts, and then the second was how would it be to leave out the olive oil to water bath can, and add the oil at serving time. Or, reducing the olive oil enough so that the ratio of tomatoes to other ingredients is still 4:1 and waterbath safe?
I really like this recipe, cooking the skins and all together.
Thank you!
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Posted by critterologist (from Frederick, MD) on August 8, 2008 at 8:14 AM:
I'm not sure you could leave out the oil without making a big mess... I think the oil might help the veggies roast rather than burn... But if you try it, be sure to report the results, because I've wondered about that too!
I'm not sure there's a "safe" amount of olive oil to add for water bath canning, as I couldn't really find an equivalent canning recipe.
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Posted by 4paws (from Hoopa, CA) on August 8, 2008 at 10:54 AM:
I'll see what I can find out on both when the tomatoes start rolling in. It's been a slow year, maybe because of the smoke.
The rule I referred to is in my Master Food Preserver notebook from when I took the course many years ago. I imagine the cooperative extension could answer the question.
Thanks, Jill!
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Posted by critterologist (from Frederick, MD) on August 8, 2008 at 11:09 AM:
OK.. the answer that I got when I looked and asked around is that essentially almost any amount of olive oil will make it unsafe to can in a water bath. If you find out differently, let us know! :-)
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Posted by 4paws (from Hoopa, CA) on August 8, 2008 at 12:42 PM:
ok, that's good to know, Jill.
Stick with pressure canner then.
Thank you.
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Posted by gammaneetz (from Garden City, MI) on August 12, 2008 at 11:54 AM:
I'd be worried about the olive oil 'over-flowing' the lid ring if I overfilled the jars. Has anyone ever had a jar not seal properly because of this with the oil added? I know that the oil is needed to keep the ingredients from sticking to the pan while roasting for the long amount of time needed.
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Posted by 4paws (from Hoopa, CA) on August 12, 2008 at 3:08 PM:
Perhaps a spray would work or a non stick pan.
I want to try this in an electric roaster, rather than the oven, to not heat up the house or use up propane ($3.39/gallon!) right now.
Just waiting for an abundance of tomatoes!
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Posted by critterologist (from Frederick, MD) on August 12, 2008 at 5:55 PM:
I think the problem with the oil in water bath canning is a botulism risk, not just a matter of getting an improper seal... so you might not be able to tell by checking the lids whether or not you had a "safe" jar.
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Posted by 4paws (from Hoopa, CA) on August 12, 2008 at 7:27 PM:
Yes, that is the problem and oil coats the spores of botulism so that the water bath doesn't get hot enough to doesn't destroy them, and then provides the perfect anerobic (that's the no oxygen, right?) environment for botulism to thrive. I've been doing some research to find out ... :-) The pressure in the canner makes it hotter, and that breaks through the oil, thus pressure canning is ok.
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Posted by critterologist (from Frederick, MD) on August 12, 2008 at 9:44 PM:
Thanks, 4paws... that's a good explanation of the "why." I found enough "don't do it" that I believed it, but I never did quite find a succinct explanation when I was exploring options.
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Posted by 4paws (from Hoopa, CA) on August 13, 2008 at 10:43 AM:
Oh, I understand, and being me, I have got to know the why. If I thought it all the way through (duh!) I'd have realized it. One site pointed out that any high school chemistry student could show why...I didn't make it through chemistry, ever, only the organic chem part of my college Biology class (and that murdered my grade).
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Subject: yuuuuuummmy
Posted by Hineni (from Appalachian Mtns, SW, VA) on August 7, 2008 at 9:46 AM:
I just made this last night, and it is AWESOME! Darius had told me about the recipe since I had a lot of tomatoes from a gracious neighbor and was fretting about a good recipe. I did find out though, that my jars didn't seal after water bath canning. Oh darn, I guess I'll have to make mini pizzas and lasagne all next week ;)
Great recipe, and your pictures do it justice. The house still smells like a sauce factory this morning...LOL! It was wafting out the open upstairs windows last night while I was cooking it.
Thanks for sharing Jill, this one is a keeper (and Joseph can't wait to taste it after hearing me describe it over the phone...haha!)
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 9:52 AM:
I'm glad you love it, too!
Just to reiterate, water bath canning isn't safe with this recipe because of the olive oil. If you don't eat it up, you can easily freeze it.
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Posted by Hineni (from Appalachian Mtns, SW, VA) on August 7, 2008 at 11:57 AM:
Ummm, no more room in the freezer! Meat/veggies/berries have it crammed full. Have to make jam tonight since I had to make room for veggies earlier this week. I need a freezer!!!!
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 11:59 AM:
The "no more room in the freezer" is what brought me to purchase a pressure canner, which I can use to put up roasty sauce and other things that I can't just put through a boiling water bath... I haven't used it all that much yet, but I'm just getting started... :-)
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Posted by Hineni (from Appalachian Mtns, SW, VA) on August 7, 2008 at 2:39 PM:
Well, I recently got a really good Pressure Cooker (Chef's Design) - which I understand is interchangeable for a Pressure Canner. I'm a little scared of them quite frankly. My mom blew up one in the kitchen when I was a kid, canning lima beans...LOL! We had lima beans EVERY where in that kitchen, in the cupboards, in the ceiling tiles (remember 70's flourescent lights with the soft panels and metal grates?) Yup, all in there too. I bet people were finding lima beans in decades to come from that...hahahaha! Funny how that ONE memory (and she canned lots of stuff that didn't blow up) makes me such a skeerdy cat :/
So I thought I'd try cooking an actual food in it, before I attempt to put glass jars of food in it :) Just haven't decided what to try first though. I wish she was up here so she could hold my hand through it...hehe.
If I master that before the next round of 'maters, I'll try pressure canning the roasted sauce.
~S
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 6:26 PM:
I pressure canned a batch without incident. Just read the manual... you'll be fine!
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Posted by Sundownr (from (Bev) Wytheville, VA) on August 9, 2008 at 9:52 AM:
Hineni, I'm in the same situation, running out of room in the big freezer, and scared to death of my pressure canner. My mom told me stories of pressure canning explosions of her childhood... I've never witnessed one tho! This recipe may help me get over the 'skeerdy cat' thing, lol!!
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Posted by Hineni (from Appalachian Mtns, SW, VA) on August 9, 2008 at 6:49 PM:
Well, my neighbor just gave me a bushel of tomatoes, so I'd better get over it quick. Else I'll just have to make regular canned ones and doctor it when it comes out :) Or, buy a freezer ;) I like the second option best...hahaha!
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Posted by critterologist (from Frederick, MD) on August 9, 2008 at 11:37 PM:
You could bring the finished sauce over to my freezer... ;-)
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Posted by Hineni (from Appalachian Mtns, SW, VA) on August 11, 2008 at 11:52 AM:
Well, we're not TOO far apart, but I don't have a car...lol!
I actually canned most of the just as stewed tomatoes for chili and soups later on. Next I'm going to try my hand at salsa :)
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Posted by shirleyd (from Starkville, MS) on August 11, 2008 at 12:48 PM:
I have already put extra tomatoes in the deep freeze to eventually make soup. Is it possible to make the Roasted Tomato sauce with these frozen tomatoes?
Shirleyd
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Posted by critterologist (from Frederick, MD) on August 11, 2008 at 5:33 PM:
Yes! I do the same thing when I don't have time to deal with extra tomatoes, or when I have just a few extras... pop them into a freezer bag. They roast up just fine. I've even tossed a bag of frozen ones on top of a batch of fresh tomatoes that I'm roasting.
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Posted by shirleyd (from Starkville, MS) on August 12, 2008 at 7:03 AM:
Thanks----will do it today-----especially since we are expecting a day of rain after doing without for weeks!
Shirleyd
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Posted by critterologist (from Frederick, MD) on August 12, 2008 at 7:39 AM:
Oh, your house will smell fabulous today... mmmm!
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Posted by KansasRose on August 12, 2008 at 1:52 PM:
If you're nervous about pressure canning, call your local Extension office. They have great info. and ours does a pressure canner testing every year for free.
I can't wait to try this sauce...I picked almost a bushel of BEAUTIFUL tomatoes this morning!
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Posted by shirleyd (from Starkville, MS) on August 12, 2008 at 5:21 PM:
Can you freeze this sauce?
Shirleyd
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Posted by critterologist (from Frederick, MD) on August 12, 2008 at 6:05 PM:
Yes! As I mentioned in the article, freezing works beautifully.
I turned to pressure canning only because I was running out of freezer space. You may wish to freeze in relatively small portions. We find that a cup or even a little less is sufficient to sauce a pound of pasta.
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Posted by stormyla (from Norristown, PA) on August 21, 2008 at 6:43 PM:
Critter, This sounds great. I'm not sure I'll use the Jalopenas, maybe 1 thin hot pepper minus seeds. I may freeze some of it in cube form to add to soups and sauteed dishes in the winter. Thanks for the demo!
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Posted by critterologist (from Frederick, MD) on August 21, 2008 at 7:21 PM:
The hot pepper is optional, but a touch of some sort of hot pepper (I often use a bit of cayenne or a variety called 'Hot Portugal') gives it just a little lift without really adding heat. Jalopeno was what was called for in bluekat's original recipe, but this recipe is definitely one you can vary!
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Subject: Can't wait to try it!
Posted by davis1676 (from Disputanta, VA) on August 7, 2008 at 8:10 AM:
This sounds like a great recipe. It may be the sauce i've been trying to duplicate for years now. One question, about the food mill. I don't have a clue what it is, I normally pull the skins off by hand after blanching. I have tons of grape/cherry tomatoes, could they go in too? Thanks Jill, I can't wait to try this.
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Posted by angele (from Elephant Butte, NM) on August 7, 2008 at 9:04 AM:
I'm going to be hungry all day & it is YOUR fault Critter! Thanks for passing this recipe along. Your photos look good enough to eat :-)
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Posted by marieortiz (from Tolleson, AZ) on August 7, 2008 at 9:38 AM:
I second angele!!
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 9:44 AM:
Grape and cherry tomatoes can definitely go in, although they tend to be pretty juicy and will take a while to cook down.
I guess that photo of the food mill in use didn't really do much to show you just what it is... there's a perforated screen at the bottom and an angled rotating blade (turned by the crank) that pushes food down through the screen into a pot or bowl. Skins and seeds don't go through the screen, so what ends up in the bowl is a nice sauce.
Foley is one well known maker of stainless steel foodmills, but there are many out there. Here's a photo on the Wikipedia entry for "food mill" : [HYPERLINK@en.wikipedia.org]
Angele, if the photos make you hungry, wait until you smell this sauce roasting in the oven...
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Posted by CapeCodGardener (from Mid-Cape, MA) on August 7, 2008 at 9:47 AM:
Thanks for the great article and recipe. Just in time--my Mortgage Lifter maters are just beginning to ripen! My question relates to Davis's above: Can I use any type of tomatoes in this recipe, or are paste-types better?
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 9:54 AM:
Any type of tomato will work. Juicier tomatoes will just take longer to cook down and end up making a little less sauce in the end than "meatier" tomatoes. I like to use a blend of different types of tomatoes if possible in any kind of sauce for a full, balanced flavor.
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Posted by beebonnet (from Coos Bay, OR) on August 7, 2008 at 10:30 AM:
This sounds too wonderful for words and I can't wait to try it. I am growing black paste tomatoes and my Gardeners Delight cherry tomatoes always produce tons. I will use the attachment on my Kitchenaide mixer to seperate the skins and seeds. I think that will work.
Thanks, Critter for your article/recipe.
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Posted by betra (from Nashville, TN) on August 7, 2008 at 11:27 AM:
Neither I.
Will definitely make this one. Maybe I should stop giving away my tomato to neighbors. So far I never keep extra tomato at kitchen. Only harvest it if I need one and the rest ripen tomato goes to neighbor's kitchen.:)
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 11:43 AM:
:-) I was canning my extra tomatoes even before I learned this recipe, but this is the one that pretty much put an end to giving away more than a couple of tomatoes here & there! I'll almost always give a neighbor a tomato or two for a salad or a sandwich, but I don't give them by the bagful... I worked too hard at growing them, and I know we'll eat them all winter!
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Posted by summerkid (from Kankakee, IL) on August 7, 2008 at 1:19 PM:
Jill, I don't have a food mill, though I suppose I can go get one. But I do have a Vitamix, which could liquefy nails. Do you suppose I could get away with using that for a bit? I'm especially wondering about the benefits of keeping the blackened parts of the tomato with the sauce.
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 1:23 PM:
I don't know... I'd suggest running just a small part through, then taste and see what you think. It cooks down so much that there's a bigger ratio of skin & seed in this sauce than in many sauces, so I'm not sure if you'd end up with a bitter note in the sauce if you just pulverized it -- maybe, maybe not.
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Posted by CapeCodGardener (from Mid-Cape, MA) on August 7, 2008 at 1:30 PM:
Quoted:
I will use the attachment on my Kitchenaide mixer to seperate the skins and seeds.
Beebonnet, I have a Kitchenaid; what's the attachment called that you are referring to?
Thanks!
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Posted by summerkid (from Kankakee, IL) on August 7, 2008 at 1:39 PM:
oh, same here. will start digging thru drawers.
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Posted by summerkid (from Kankakee, IL) on August 7, 2008 at 1:45 PM:
I'm also trying to figure out how to get a chunkier sauce. Cook up some chopped ingredients separately?
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 1:51 PM:
Summer, that's what I did to make a "roasted salsa sauce"... roasted and milled the base, then added additional chopped tomato, pepper, onion, chiles, etc.
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Posted by summerkid (from Kankakee, IL) on August 7, 2008 at 2:03 PM:
raw?
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Posted by summerkid (from Kankakee, IL) on August 7, 2008 at 2:08 PM:
One other question: Even though the original recipe doesn't list sweet peppers, it appears that you add those to your "quantity" sauce?
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Posted by critterologist (from Frederick, MD) on August 7, 2008 at 6:28 PM:
I simmered the salsa sauce a little to be sure I liked the flavors.. I think I added a little lime, too.
Yes, I add sweet peppers.. more peppers if I'm making pizza sauce. :-)
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Posted by summerkid (from Kankakee, IL) on August 10, 2008 at 2:35 PM:
OK, I made a massive batch of this last night that took 5 hours to cook down, then I put the whole charred mess through the Vitamix, skins & all.
It's perfect -- we're eating it right out of the blender with big spoons! So for those of you without food mills but with good blenders, I'd experiment with that.
The best part is that, with the exception of the oil & onions, it was all from my garden. And since I'd forgotten to pick oregano before taking the whole turkey pan full of stuff over to use my b'friend's oven, I threw in rosemary instead.
I think, with this recipe, it's all good!
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Posted by beebonnet (from Coos Bay, OR) on August 10, 2008 at 6:31 PM:
Summer---That's pretty exciting that you have already made a big batch and used a vitamix. My tomatoes won't be ready for about another month.
CapeCod---Here is a picture of the attachment. Sorry---I just caught up with my DG forums. We have been away. I don't know the name of the attachment, so had to take a pic. Also, my mixer is getting pretty old now, so don't know if they still make these. Try eBay. I think I have seen attachments there before.
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Posted by summerkid (from Kankakee, IL) on August 10, 2008 at 6:38 PM:
bee, I can't believe you are so far behind us. My family is from the Columbia River Gorge & I spend a fair amount of time at Cannon Beach, and it always seems plenty warm there -- if misty!
This batch is already gone -- all the guests down at B'friend's house (big weekend destination) made off with portions of it, and no one's fessing up!
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Posted by disney4 (from Midville, GA) on August 11, 2008 at 9:15 AM:
CapeCodGardener & BeeBonnet - the Kitchenaid attachment is called a Collander and Sieve attachment. It is an old attachment that came with other attachments in a box called Kitchenaid Food Processor Attachment Pak. The item fits inside a 4 1/2 qt stand mixer bowl. The picture BeeBonnet posted is correct. I have this attachment that I purchased off ebay. I have seen the item listed numerous times on ebay. This item would work perfectly for the tomato recipe. It is designed for separating seeds and peeling just like a food mill. I hope my information helps all of you tomato growers out there.
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Posted by CapeCodGardener (from Mid-Cape, MA) on August 11, 2008 at 6:01 PM:
Thank you so much, disney4 and beebonnet, for taking the time to help me! The colander and sieve attachment for the Kitchenaid mixer looks perfect for sieving those mater skins. Unfortunately, I haven't been able to find one on eBay yet but I will keep looking. I also have the 6-qt. KA mixer, which may be a problem-- I'm not sure if this particular mixer will fit the colander & sieve.
But anyway, I keeping an eye out.
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Posted by davis1676 (from Disputanta, VA) on August 11, 2008 at 8:16 PM:
Hey CCG, I have the 6 qt mixer too. I'm pretty sure it's not going to fit. I'm going to check over at the kitchenaid website. They have some forums or something. I'll let you know what I find out & you do the same for me.
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Posted by CapeCodGardener (from Mid-Cape, MA) on August 11, 2008 at 8:51 PM:
Thanks, Davis. I think checking with the Kitchenaid website is the way to go. I'll keep looking, too.
Roasted Tomato Sauce is a wonderful way to turn bushels of extra tomatoes into gourmet winter meals. If you aren't harvesting tomatoes by the bushel, just make a single small batch. The flavor may convince you to dig a new garden bed next year, just for tomatoes, just so you can make more Roasted Tomato Sauce! Thanks to BlueKat76, who first shared this recipe with me, I can never have too many tomatoes in my garden.
Cooking with Roasted Tomato Sauce
