With so many delicious tomatoes coming on, I had to do something to keep up with them. In the spirit of this, I made a big batch of Vicki’s roasted tomato sauce. Unfortunately, I didn’t have the big roasting pan she recommends using so I improvised. Two 9 x 13 inch baking dishes seemed to work just as well.
I used a nice mix of yellow teardrop, cherry, Black Krim, Dr. Welch’s Yellow, roma, and Yellow Brandywine tomatoes. I also added in the oregano, basil, garlic, and onion as suggested. I didn’t have quite 8 pounds of tomatoes as recommended, but I still managed to can 4 pints of sauce. I’m not sure it is acid enough though, so I kept it in the refrigerator just in case. We tried one of the jars in Eggplant Parmesan and it was yummy.
I have a feeling that I will be making several more versions of this sauce as the tomatoes ripen.