Gary350 wrote:That is interesting that your baking tomatoes in the oven, with a few peppers. Is there a reason for baking rather than cooking in a large pot? Does that add a special flavor to the tomato sauce? It looks like your putting, basil, onion, parley in your sauce?
I still have not gotten the hang of cooking with real home grown garden herbs vs dry herbs.
Freezing the tomatoes then tossing them in the oven separates most of the water. these really weren't roasted this time around.
When I roast fresh tomatoes I roast until they cook down 4-5 hours and it does give it a much richer flavor, this time I used the stove top after a few hours in the oven, not as rich but still good but I prefer the fresh roasted. Maybe next year.
Yes fresh herbs and dried, some onion fresh and minced, fresh minced garlic, olive oil, oregano was the dried stuff, Worcestershire and soy sauce then whipped out the immersion blender and that took care of most of the seeds and skins.
I always try to toss in a few green and red peppers also so I don't have to add too much sugar if the acidity needs to be cut, a little black pepper helps also. This batch had a few pinches of red pepper flakes and a couple Red Poblanos and the sauce has no heat. Ill double that next time. I don't want it hot but a tiny bit spicy.
Next canning session will be a chunkier roasted sauce by roasting most of the tomatoes then blending with immersion blender then roasting the rest of the tomatoes with peppers and onions and process lightly for a chunkier sauce by mixing both together.
Last Year (richer sauce)
here's a batch that was very rich with no peppers
I just finished up my 2017 sauces.