Smoke Tree Farms
Oven Roasted Tomato Sauce

(Recipe courtesy of Carolee Valentine)

Take a cookie sheet with sides and place sliced tomatoes on a bed of herbs, especially different varieties of basil.

Drizzle the tomatoes with olive oil, salt and pepper.

Bake in a 250 degree oven for 2-2 1/2 hours.

Then bag them into quart freezer bags and freeze.

When you want to use the sauce, thaw and then cook down, remove the skin casings or put through a food mill.  You have a wonderful sauce.

You can add onions, garlic or anything else you like to it. You can puree it for a smoother sauce or I just use as concentrated. If you don't want to have to deal with the rolled up skins, you could take the time and peel the tomatoes before you slice them. (To peel tomatoes, cut an X in the bottom of the tomato and place in boiling water for 30 seconds or until the skin starts to split. Remove and peel the tomato).

The heirloom tomatoes are much juicier than, say, a roma or plum tomato would be, so they take more cooking time to concentrate. But, either way, the flavor is so delicious and far superior to any canned or stovetop cooked sauce. ENJOY!.