Oven Roasted Tomato Sauce

[oakley]

Originally Posted by matereater

oakley, how do you store / save your basil ?

I like pesto fine but probably over did that one a dozen years ago.
Twice a summer is good. The last batch I had enough to freeze a
half pint for a winter easy meal.

I also stopped growing a dozen varieties and stick with a big leaf,
a Thai, and a couple globe. The Globe for fresh snips.

I was not ready for an early frost so that was a drag to add that
to the 3 dozen ears of corn and tomatoes I dealt with that
weekend.

My favorite way now is to take the leaves, big leaf and Thai
separate batches, blanch in boiling water 2 quick seconds held
a cup at a time between two 'spiders',...the wire circle ladles.
Then into ice water. Dry between clean kitchen cloths and into a
qrt zip-lock. Into the freezer flat pack I can break off a chunk at
any time.

I used to blanch, dry, and pack in oil but most things I use it for
does not need olive oil.

I use mostly pecans and pepitas and would rather have them
fresh toasted and coarsely chopped and fresh grated parm, rather
than have it all blended together...just more versatile.

Cilantro can be processed the same way but I have a local market
that has fresh year round as well as big bunches of basil if I need
fresh.

Dried both one year and what a waste of good produce. Not a fan.

One of the globe basil I potted up and put it on the back kitchen
deck with the rest of the herbs.

I'll make an herb salt with that at some point...probably another
month of good weather...1/4 cup of kosher/sea salt to 2-3 cups
loose pack fresh herbs...rosemary, thyme, lavender, globe basil...
herbs into a cuisinart with 2-3 tbsp salt and chop fine, then add to
container with the rest of the salt...salt is the preservative.
(I fridge it but not sure if that is needed) great all fall into the
holiday season.