Sauces and Dips

Homemade Roasted Tomatoes

Homemade Roasted Tomato Recipe

I recently found a great deal on organic tomatoes, which is actually rare at this time of the year. I went ahead and bought several pounds of them and after a few salads, some Bolognese sauce, pisto and just about every single tomato recipe I could handle in a week, I decided it was time to preserve them, so I made a large batch of homemade roasted tomatoes and froze it in small containers. I am sure this recipe can be canned as well, but I haven’t done much experimenting with that food preserving method yet.

Did you know that cooking tomatoes actually increases their disease fighting properties? Lycopene, an antioxidant found in tomatoes changes its structure when is heated making it easier for our bodies to absorb. Lycopene has been shown to have properties that may help prevent tumor growth, improve cardiovascular health, prevent macular degeneration and helps prevent oxidative damage by free radicals.

For this homemade roasted tomato recipe I used Roma tomatoes, fresh oregano and fresh thyme, but it can be made with any kind of tomatoes and different spices. This makes about a quart, so make a double or triple batch as desired

Ingredients:

4 lbs of very ripe tomatoes
3 sprigs of fresh oregano
2 sprigs of fresh thyme
3 sliced garlic cloves
2-3 tbsp of olive oil, coconut oil or avocado oil
Salt and pepper to taste

Preparation:

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the tomatoes in half and place in a large bowl.
  • Remove the oregano and thyme leaves from the stem and add to the bowl along with the rest of the ingredients, and combine.
  • Place the tomatoes face down on a baking dish or cookie tray.
  • Bake tomatoes for about 30-40 minutes or until the skin on the tomatoes looks wrinkled.
  • Pinch off the skin of the tomatoes (optional) and can or freeze for later use.
Homemade Roasted Tomatoes

Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 1 quart
Ingredients
  • Ingredients:
  • 4 lbs of very ripe tomatoes
  • 3 sprigs of fresh oregano
  • 2 sprigs of fresh thyme
  • 3 sliced garlic cloves
  • 2-3 tbsp of olive oil, coconut oil or avocado oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the tomatoes in half and place in a large bowl.
  3. Remove the oregano and thyme leaves from the stem and add to the bowl along with the rest of the ingredients, and combine.
  4. Place the tomatoes face down on a baking dish or cookie tray.
  5. Bake tomatoes for about 30-40 minutes or until the skin on the tomatoes looks wrinkled.
  6. Pinch off the skin of the tomatoes (optional) and can or freeze for later use.
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Beef · Entree · Turkey

All-Natural Bolognese Sauce


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I have been making  my own Bolognese sauce since I was 9 years old.  Sure, it sounds early but in the 80s in Costa Rica (where I grew up), children were viewed as young adults and expected to contribute in the house, so my chores were always laundry and cooking. I learned to hate laundry, while I developed a passion for cooking. I can’t believe that it’s 2012 and they still haven’t invented a machine that washes, dries and folds your laundry at the press of a button… And dear husbands: putting clothes in the washing machine is NOT doing the laundry.

Back to the tomato sauce… When I first started making all-natural tomato pasta sauces they were always a little bit tart, almost like a Mexican salsa. I then learned that the secret to neutralizing this flavor was adding a bit of sugar. During my recent nutritional sugar-reducing epiphany and transformation, I discovered that I can get the same effect by simply adding carrots.

Ingredients:
1-2 tbsp of olive oil
1 lb. of grass-fed ground beef or ground turkey
1 1/2 lb. of tomatoes
1 chopped onion
2 medium carrots
1 head of garlic, chopped
1 tbsp of Italian seasoning
1/2 tbsp of oregano
Salt to taste

Preparation:

  • Sauté the onion and garlic in some olive oil until tender.
  • Mix in the meat and continue to cook for 5 minutes  on medium heat, stirring constantly and breaking down the large pieces of meat.
  • Blend in the tomatoes and carrots until a sauce is formed.
  • Add all the rest of the ingredients to the pot and bring to a boil.
  • Set temperature to low and  continue to cook uncovered for 15- 20 minutes.
  • Serve over spaghetti squashor zucchini noodles.

 

OPTIONAL INGREDIENTS:
4 chopped  sugar-free, nitrate-free bacon… Because everything tastes better with bacon. Simply sauté with the onions and follow the rest of the steps

1 cup of red wine; add at the same time as the tomato sauce. Cook a little bit longer to evaporate some of the excess fluids.

Sauces and Dips

Tomato Paste

Canned tomato sauces are one of the worst sources of BPA exposure, as the acidity in the tomato causes the chemical to leach into your food more so than other canned products.

You no longer need to bake or simmer your tomatoes for 4+ hours to make tomato paste. Here is a little shortcut!

Ingredients:

1 lb of very ripe tomatoes
1/4 bell pepper
1 tsp of sea salt
1/2 tsp of garlic powder
olive oil

Preparation:

  • Preheat oven to 250 F
  • Using a blender of food processor, blend the first 4 ingredients together.
  • Transfer to a saucepan,  bring to a boil and continue to cook for 6-8 minutes.
  • Using an almond milk bag strain the tomato paste removing the excess fluid.
  • Transfer tomato paste to a sterilized glass jar and bake for about 20 minutes.
  • Cover with olive oil and store in the refrigerator

Tips: To extend its shelf life make sure that the tomato paste is always covered by the olive oil and replenish as needed.
Each pound of tomatoes makes about 3/4 cup of tomato paste will last several months if it’s only handled with clean utensils.