Oven Roasted Tomato Sauce

beeman · December 25, 2014

For the first time this year we froze the sauce toms for 24 hours, removed the skins easily after thawing them out over a collander. This drained out a mass of juice water, clear as a bell but tastes very strong tomato.
We then made sauce as usual, but thicker than normal, and really tasty.
The freezing saves the hours of cooking trying to thicken it up, so the taste in my opinion is even better this year. Will use this method in future as it's definitely better.

December 25, 2014	#11
beeman Tomatovillian™ Join Date: Jul 2009 Location: Ontario, Canada Posts: 692	For the first time this year we froze the sauce toms for 24 hours, removed the skins easily after thawing them out over a collander. This drained out a mass of juice water, clear as a bell but tastes very strong tomato. We then made sauce as usual, but thicker than normal, and really tasty. The freezing saves the hours of cooking trying to thicken it up, so the taste in my opinion is even better this year. Will use this method in future as it's definitely better.