Oven Roasted Tomato Sauce - Page 7

Worth1 · October 20, 2017

It doesn't look brown enough for parchment.
Or at least industrial modern day cooking parchment made from paper and sulfuric acid not skins.

Worth

oakley · October 20, 2017

Yes, it's parchment. I have a box of a brown as well.
The brown is a better one and takes a higher heat. The white I
usually just use for wrapping up stuff. (I researched after
ordering).
No real reason to use it in stainless. Just easier with such a small
batch to lift up and slide the peppers into a container. That
roaster is so big and heavy that most of the sauce would be left
behind on its surfaces.
...I ordered from the Webstaurant store online. Got frustrated
with parchment on a roll being so curly. The boxes are flat and I
can reach into the pantry with one hand and grab a sheet.

Worth1 · October 21, 2017

I wonder what I could get at least 15 liters of habanero peppers for, no make that 20.

Worth

Sun City Linda · October 23, 2017

Your tomato sauce looks interesting Worth I may give it a try. Can never have too much Spaghetti....

mayax68 · September 2, 2019

Can someone repost the link to instructions, please? Original link does not wirk

Worth1 · September 2, 2019

Quote:

Originally Posted by mayax68

Can someone repost the link to instructions, please? Original link does not wirk

Here you go.

https://www.google.com/urll?sa=t&rct=j&q=&esrc=web&cd=16&cad=rja&uact=8&v ed=2ahUKEwjutPiM77LkAhUDTKwKHbZLB3IQFjAPegQIBhAB&u rl=https%3A%2F%2Fwww.theunconnventionaltomato.comm %2Frecipes%2Fovn-roasted-tomato-sauce%2F&usg=AOvVaw32j2wzF_lcYAj8_wJG7MgX

tryno12 · September 3, 2019

Worth, I oven roast all my tomatoes for Soup, Juice, and to eat as Baked Tomatoes. Of course I eat plenty raw

. I even broil for a minute at the end and some skin blacken. Eat some and spit skins, run the rest thru a mill. Been doing this way for 50 yrs.
BTW, last 3 days while working outside on yd. and pulling deceased Tomato leaves been listening live to the NHRA Top Fuelers @ Lucus Oil Dragstrip 4 miles away - every "run" 3.4 sec of low rumble noise 320+ mph. I saw a post of yours about the cost.
Pete

imp · September 14, 2019

oven roasted tomatoes are so good, love using them in a "Sunday" gravy.

September 3, 2019	#97
tryno12 Tomatovillian™ Join Date: Aug 2015 Location: Indianapolis Area 46112 Posts: 857	Worth, I oven roast all my tomatoes for Soup, Juice, and to eat as Baked Tomatoes. Of course I eat plenty raw. I even broil for a minute at the end and some skin blacken. Eat some and spit skins, run the rest thru a mill. Been doing this way for 50 yrs. BTW, last 3 days while working outside on yd. and pulling deceased Tomato leaves been listening live to the NHRA Top Fuelers @ Lucus Oil Dragstrip 4 miles away - every "run" 3.4 sec of low rumble noise 320+ mph. I saw a post of yours about the cost. Pete Last edited by tryno12; September 3, 2019 at 12:01 PM. Reason: Incomplete

September 14, 2019	#98
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	oven roasted tomatoes are so good, love using them in a "Sunday" gravy. __________________ I'm not a complete idiot, some parts are missing.

October 20, 2017	#91
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	It doesn't look brown enough for parchment. Or at least industrial modern day cooking parchment made from paper and sulfuric acid not skins. Worth

October 20, 2017	#92
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	Yes, it's parchment. I have a box of a brown as well. The brown is a better one and takes a higher heat. The white I usually just use for wrapping up stuff. (I researched after ordering). No real reason to use it in stainless. Just easier with such a small batch to lift up and slide the peppers into a container. That roaster is so big and heavy that most of the sauce would be left behind on its surfaces. ...I ordered from the Webstaurant store online. Got frustrated with parchment on a roll being so curly. The boxes are flat and I can reach into the pantry with one hand and grab a sheet.

October 21, 2017	#93
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I wonder what I could get at least 15 liters of habanero peppers for, no make that 20. Worth

October 23, 2017	#94
Sun City Linda Tomatovillian™ Join Date: Mar 2011 Location: SoCal Inland Posts: 2,705	Your tomato sauce looks interesting Worth I may give it a try. Can never have too much Spaghetti....

September 2, 2019	#95
mayax68 Tomatovillian™ Join Date: Aug 2006 Location: USA, CT Posts: 106	Can someone repost the link to instructions, please? Original link does not wirk