End of Year Garden Sauce

Every Spring, my mom and I start seeds for tomato and pepper plants. We always end up getting excited by the different varieties of seeds we have and start at least a couple seeds for almost every variety (we never learn). Every year, we end up with around 50 tomato & pepper plants and sometimes more. One year we’re going to get our act together and sell them since they’re all organically raised. So, at the end of every summer season, there are entirely too many tomato and pepper plants and people start hiding from us. So, every year, I end up with a bunch of tomatoes and a bunch of peppers and I make this sauce and throw it in the freezer. It’s not complicated, but it is delicious and it’s my backup to tomato paste. The sauce is a little different every time since the ingredients aren’t always the same, but it is yummy! I add tomato paste to a lot of dishes, but have a terrible tendency to always forget to put it on my shopping list. I’ve run out on several occasions so I just dig some of this out of the freezer and works as a great addition to sauces or soups. BTW: If you don’t make huge batches of food like I do (yes I know I am not feeding an army but I will be raising a teenage son, so I’m in training), freeze the sauce in ice cube trays then store it in the freezer in freezer bags so you can use a little bit at a time.


20111103-125853.jpg Roasted Pepper & Tomato Sauce

An equal amount of sweet peppers & tomatoes
2 Spanish Onions, cut in large pieces
Peeled garlic cloves from 1 head of garlic
Poultry seasoning or fresh herbs
1 Tablespoon Kosher Salt
1 teaspoon Black pepper
2 Tablespoons Olive Oil
4 Tablespoons Vinegar (Either Balsamic or Sherry Vinegar)
1/2 cup White Wine (or Vermouth, or Red Wine, or Vodka)

1. Preheat oven to 400F and move the rack to the top position.

20111103-125729.jpg2. Cut up all the peppers and tomatoes (squeeze out the seeds as much as possible). Add to a large glass baking dish (preferably 11×14 if you have it). Add the onions and garlic cloves. Make sure the garlic cloves are buried underneath the peppers and tomatoes. ¬†Add the herbs, salt, pepper, olive oil, vinegar and wine. Toss together. (NOTE: You don’t have to toss. I had to do this all one handed the other night while holding the Kid so I can tell you it still works.)

3. Roast for 60 – 90 minutes. This just depends on how much you have. At 60 minutes, take a look at the mixture. If it looks caramelized enough then take it out. Otherwise, just keep checking back for the next 15-30 minutes.

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4. Puree just enough that it’s still a little chunky then put it in a large soup pot to simmer on medium-low heat. After about 30 minutes, taste it to see if it needs any more seasoning. Then package it up and store it for the next time you forget to buy tomato paste. This works great in the Lazy Gravy Recipe too instead of tomato paste.

Trackbacks Comments
  • Omoro says:

    This sauce always smells AMAZING when you’re cooking it! Just need a head’s up when you’re getting ready to dice up the onions. I’m not as tough as you…

  • Monique says:

    Lol! The Kid seems to be stronger than both of us. I was cutting onions the other night and he didn’t even bat an eye.

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