Finally, I am home for the day and can start the tomato sauce. We have tomatoes all over the place, and I gathered all the ripest Roma VF, leaving the Black Beauty and Indigo Blue, for now.

It was enough to fill a kitchen sink.

After going over numerous recipes for roasted tomato sauce, I decided on how I would make these.

I have 3 roasting pans and can fit them all in the oven together.

To start, the bottoms got a generous splash of olive oil. I then took advantage of this and used the smaller onions and garlic. I finished off an entire small braid of onions, which gave me the equivalent of maybe 2 large onions. 😁 I also smashed and peeled cloves from about a dozen small garlic bulbs. That gave me the equivalent of about 2 large bulbs.

I wasn’t too concerned about the proportions in each roasting pan. They will all go into one pot, later. That’s when I will be adding fresh herbs and seasonings.

The down side of using the smallest bulbs is that it took a really long time standing at the counter, prepping them.

My back is killing me, and I took painkillers before I started.

So I am taking a break now.

Next step is to trim and deseed the tomatoes. That’s going to be another long time, standing at the counter!

I plan on leaving the skins, though, as I will be using the immersion blender as a final step.

As for the black tomatoes, once the sauce is done in the oven, I think I will slice the ripest ones and dehydrate them. As much as I can fit on baking pans, at least. There are more Romas ripening, so there will likely be more sauce or paste to make, later.

The Re-Farmer