Do you love meals with tomato sauce? Me, too. It’s one of the reasons I grow tomatoes. But I’m not so fond of sweating over a hot stove in 90°F weather all day long to make that sauce. That’s why I’m a huge fan of roasted tomato sauce – it really is the easiest sauce ever, and I promise you it’s delicious.
It’s not that no heat is required to make this sauce, just a whole lot less than with traditional sauce. And no paste is required to thicken this sauce. That’s because you’ll be leaving the skins on and pureeing them and that makes a nice thick sauce.
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I use every type of heirloom tomato that I grow in the garden in this recipe – German Pink, Mexico Midget, Black Icicle, Amish Paste . . . you name it. To that I add garden fresh peppers, onions, garlic, and herbs. A little salt and pepper, a dash or two of avocado or olive oil and you’re good to go.
I use basil, parsley and oregano in my sauce, but if there are other herbs you enjoy in sauce, go for it.
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