I cook when I get stressed.
This is nothing new, I’ve talked about this before.
Today’s stress was at least productive-Mid had two job interviews. It turns out that the job interviews I stress out the most for are the ones I’m not the one going for.
So, no I didn’t exactly feel like a room, with or without a roof. I did however have a room with about five pounds of tomatoes in it because I keep swearing I’m going to fix the burner and get my canner going. However, Local Kitchen has a recipe for roasted tomato sauce and Local Kitchen hasn’t steered me wrong yet.
The thing though is, I didn’t follow the recipe because I don’t normally follow recipes if I’m not baking-any long term reader of this blog will understand that’s why my recipes are so weird. This probably falls at least relatively close, but I pretty much just baked and blended vegetables.
I was also agitated enough with the interviews I personally would not be attending that I didn’t photograph anything. Whoops.
Luckily, this means that this recipe is insanely adjustable. Use what you need to use.
Roasted Tomato Sauce
Based on Local Kitchen’s Garden Sauce
fresh basil and rosemary
Apple cider vinegar
baking pan or lipped cookie sheet
Preheat your oven to 400.
At least core your tomatoes, but they don’t have to be skinned. Put them face down on your pan.
Place your other vegetables around the tomatoes- I used carrots, peppers, onions, tomatoes, and garlic. I peeled the onion but not the carrots or the tomatoes.
Bake at 400 for at least 45 minutes.
Carefully pulse in a blender or use an immersion blender, adding your fresh herbs.
Stir in a glug of vinegar.
*This does make the best sauce I’ve made yet, but I would pull back on how long I blended it or let the blitzed sauce cook down a little. I also would up how much seasonings I personally would use, but that’s a flavor preference.
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Please, stop by this week’s Inspired Weekends!