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Don’s Oven Roasted Tomato Sauce

January 8, 2013

 We use Don’s homemade tomato sauce all year round for so many different dishes.  He makes it in big batches – usually 6 quarts at a time. His favorite time to make it is whenever he can find bargains on Roma tomatoes.  He brings these tomatoes home from the grocery store like bagfuls of trophies.  And so they are!!!!   This sauce is a favorite of mine.  He tells me it is easy to make.  I watch him, take a few pictures, comment on the color, texture, pattern and aroma and then truly show appreciation by eating them.  Gail   

         Don’s Oven Roasted Tomato Sauce Set oven on 450 Deg. F.

  •  8 – Lb. Roma Tomatoes Quartered
  • 2 – Cups coarsely chopped large onions
  • 8 – Clove garlic – whole
  • 4 – Tbsp Kosher salt
  • 2 – Tsp sugar
  • 2- Tbsp chili flakes
  • ½ – Cup olive oil
  • 2 – Tbsp each of the following fresh herbs:
  •             Oregano
  •             Thyme
  •             Sage
  •             Basil

Combine the ingredients in a heavy baking pan and toss with the olive oil.  Roast for 35 to 40 minutes or until the tomatoes are soft.  Coarsely mash with a potato masher, then pass through a hand operated food mill or lightly process with a food processor.

Use as pizza sauce as is

To make sauce Bolognese:

Remove membranes from 1/4 lb chicken livers.  Fry in heavy bottom fry pan with a little olive oil until soft enough to mash with the back of a fork.  Remove from the pan and keep warm.  To the pan add 1 lb ground beef stir and lightly fry until no longer pink (do not brown).  Return chicken livers to pan.  Stir in 4 cups of tomato sauce and add ½ cup of whole milk.  Simmer for ½ hour.  Serve over pasta.

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8 Comments leave one →
  1. Marilynn Olson permalink
    January 8, 2013 4:50 pm

    Yum and then some. I love a good tomato sauce and this one looks so delicious, I’m going to start scouting roma tomato sales! Thanks for sharing the recipe and the photos. Roma tomato growers will thank you, too!

  2. Susan Lenarz permalink
    January 8, 2013 5:01 pm

    I never imaged chicken livers in the Sauce Bolognese!

  3. January 8, 2013 5:36 pm

    Chicken livers are the standard in Bologna, Italy………. Don
    I don’t think you can taste them……. Gail

  4. Penny Peters permalink
    January 8, 2013 7:25 pm

    Love this sauce. I never knew there were chicken livers in Bolognese either!

  5. January 8, 2013 7:40 pm

    Well we have vegetarians in our family occassionally so Don sometimes leaves out the chicken liver and it is still delicious. Gail

  6. Barbara Fox permalink
    January 9, 2013 2:19 am

    Looking at your photos, I could almost smell the roasting tomatoes. This sauce looks delicious!

  7. Nancy Piepenbring permalink
    January 9, 2013 3:45 pm

    Thanks so much for the recipe. I also enjoyed viewing Don’s kitchen. He is a master at so many things. nancy

  8. November 24, 2014 10:06 am

    Reblogged this on Don2's blog and commented:
    I originally had this posted on Gail’s blog but thought it should have a home on mine as well. Don

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