Tomato Sauce Base
Jeanne made this soup and found it to be a lot of work for a little, but flavorful, soup. She didn't like the potato added. But will use the first part of the recipe to make a roasted tomato sauce base to freeze and use in the winter. It's delicious.
Turn on oven to its highest temperature.
Roughly cut a bunch of tomatoes, an onion or two, a few cloves of garlic, a package (or one bunch) of thyme, and put into a large oven-proof pot. Toss together with EVOO, salt and pepper.
Place in oven until everything turns black around the edges, about 20-30 minutes.
Remove from oven and let cool.
Using a wooden spoon, mash the roasted veggies through a sieve into a bowl.
Freeze this flavorful roasted tomato sauce in 1/2 C or 1 C quantities to be used in soups later.
The mentioned recipe above would be good with elbow noodles or twists instead of potato. Be sure to adjust salt and pepper to taste when you thaw and use the tomato sauce later.
Turn on oven to its highest temperature.
Roughly cut a bunch of tomatoes, an onion or two, a few cloves of garlic, a package (or one bunch) of thyme, and put into a large oven-proof pot. Toss together with EVOO, salt and pepper.
Place in oven until everything turns black around the edges, about 20-30 minutes.
Remove from oven and let cool.
Using a wooden spoon, mash the roasted veggies through a sieve into a bowl.
Freeze this flavorful roasted tomato sauce in 1/2 C or 1 C quantities to be used in soups later.
The mentioned recipe above would be good with elbow noodles or twists instead of potato. Be sure to adjust salt and pepper to taste when you thaw and use the tomato sauce later.
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