Monday, August 16, 2010

Roasted Tomato Sauce for Freezing

So, as I did last year, I bought bulk Roma tomatoes for making sauce to freeze and use in the winter. Last year's sauce was flavorful, but kinda watery for my taste. Since I had such good luck with oven-roasting tomatoes earlier this week, I decided to try a roasted tomato sauce for freezing this year. So far, so good! It's looking thicker and chunkier than last year's, for sure.
I did one batch with carrots, a la the Other Martha, which tasted very sweet. Then I decided to do a second batch with no carrots, but with a sprinkle of red chili flakes prior to roasting the tomatoes, onions, garlic, etc.