I have been so busy putting food away! Autumn is the busiest time of year for people who preserve their own foods. It’s when most of the vegetables are ripe for picking and when most start to sit on the shelf for too long so farmers need to get rid of it. It’s a great time to get crates of vegetables and fruit for killer prices.
Since I started preserving my own food, I’ve been searching for a tomato sauce that is versatile and flavorful enough that I can use as a pasta sauce. This is the first time I’ve tried Roasted Garlic Tomato Sauce. I was pointed to this sauce by the folks at SB Canning with more than one person raving about how delicious it is, so I decided to give it a shot.
Roasted Garlic Sauce 2
I took the original Roasted Garlic Pasta Sauce recipe from SB Canning and doubled it. I bought a 25 pound crate of paste tomatoes from Brad’s for this specific purpose and I wanted to make as much pasta sauce as possible. Last year I didn’t make near enough sauce and I had to ration them through the year. This year I wanted to make enough sauce to, not only, not have to ration but to start building a good “emergency” supply. I got 7 quarts of sauce from this recipe. I’m not going to list out the whole recipe here as I followed their Roasted Garlic Pasta Sauce recipe verbatim. I used:
25 pounds paste tomatoes
12 garlic bulbs
4 cups basil
1 cup assorted tyme, oregano, and rosemary
1 cup parsley
4 green bell peppers
4 red bell peppers
6T brown sugar
4 T kosher salt
2T balsamic vinegar
2t ground pepper
2T Lemon juice per quart
It seems that it has a lot of garlic – 12 BULBS! – but roasting the garlic first gives the sauce a caramelized sweetness to it; it’s actually not overpowering at all. To roast the garlic, slice through the top and using a misto (Misto is the greatest invention ever for cooking large batches of stuff – or if you just don’t like to get your hands all that dirty; seriously, you NEED one) spray the garlic bulbs with olive oil and toss the tops or throw in your composter. I used a mixture of bell peppers, using 4 green and 4 red. I used 4 cups basil; 1 cup of assorted tyme, oregano, & rosemary; and 1 cup of parsley (because parsley is cheap!). All of the herbs I chopped very finely.
You get garlic! And you get garlic! EVERYBODY GETS GARLIC!
You want to cover the garlic with tin foil. In a separate baking sheet, slice the bells in half and place cut side down, then spray with olive oil again. Roast the garlic and bells at 450F for 30-40 minutes. While the garlic and bells are roasting, cut the paste tomatoes in fourths and place in the largest pot you have. Since we are going to blast them in the food processor, don’t bother peeling or seeding them. That’s an extra step that is just not necessary. Simmer the tomatoes in the pot until they express their juices. This step helps with cooking down a large amount of sauce. Using a spider ladel, in batches, ladel the warmed tomatoes into the food processor and process into a sauce, pouring the sauce into a separate large pot. In one of the batches of tomatoes, you can add the herbs so that they get processed into the tomatoes. When the garlic and the bells are done roasting, cover and let them cool. When they are cool to the touch, peel the bells and add them to the processor. Now here’s the most annoying part of the whole recipe, you are going to squeeze each bulb of garlic into the processor. Some cloves will be easy, most will be difficult, and it will all be very messy and sticky. HA!
Pour everything into the large pot with the tomato sauce, add all the rest of your ingredients, and cook down all – day – long. BWB quarts for 45 minutes and pints for 35 minutes.
I’m excited to try this sauce as I tried a small taste and it was very flavorful. I’m excited to taste how the flavors meld as they sit on the counter. This was the first of two pasta sauce recipes that I am trying this year. The second one is Roasted Vegetable Pasta Sauce. Time will tell if I stick with both or end up doing one or the other.