The fall harvest and preserving is going full steam ahead here. Batches of apple sauce, peach jam, beet relish, pickled beets and oh so many other yummy jars are filling up the store room. Tomato sauce for cold winter days is also in progress. I've learned a great new way to make it by roasting the tomatoes and letting the juices evaporate in the oven, ending up with a thick sauce, otherwise known as Tomato Passata. I really like this method because I can do it over a couple days, instead of one big day (or night as sometimes happens in these fall days).
Cut tomatoes in half, place face up on trays. Dot with freshly pressed garlic (I use a whole bulb when filling these three sheets), sea salt and herbs (I use thyme, oregano and rosemary). Drizzle with olive oil. Roast for 2-3 hours at 350 degrees.
Mid-way through the roasting, remove from oven and mash the tomatoes to release the juices. This will quicken the evaporation. Remove from oven when most of the juice has evaporated.
Place all tomatoes in a pot and cool down over night.
Put tomatoes through a sieve to remove skins and seeds. I use a Victorio Strainer. Since parts of it are plastic, I let the tomatoes cool down first to avoid pulling out any chemicals from the plastic.
Bring sauce to a simmer and preserve it through water-bath canning. I use quart and pint jars and add two tablespoons of bottled lemon juice per jar (or 1/2 teaspoon citric acid). Process for 45 minutes.