By the response I received from the Quick and Delicious Tomato Sauce post, the sauce is a hit! Indeed it is hard to believe that something so easy could taste so good.
There are a few things however that you need to be aware of to make sure your sauce turns out as wonderfully as it is suppose to.
#1. Add any additional ingredients after you roast your tomatoes.
Roast your tomatoes, taste, and THEN add any additional ingredients you plan to add. (It’s delicious without anything added.)(See my comment in the comment’s section below. If you are going to freeze the sauce I would suggest not adding anything to it until you get ready to use it.)
Roasted tomatoes have a wonderful flavor, but one that can be destroyed quickly by cooking other ingredients with the tomatoes. That is why I suggested you add any additional ingredients AFTER you roast your tomatoes.
One reader found out the hard way when she (making the sauce for a second time) put 3 cloves of garlic to roast with the tomatoes. She writes, “That was a mistake. ” She then goes on to say that rather than making the sauce garlicy —–it tasted funny. “Next time,” she said “I will saute garlic and onion separately.”
In the peak of tomato season this mistake is not so bad, but in December when fresh garden tomatoes are rare, it can be devastating.
#2. Use your homegrown tomatoes; store-boughts won’t provide the flavor you’ll be looking for.
Another reader writes: “—can’t wait to try the pasta sauce you made by roasting the tomatoes. I almost bought a bunch from Costco tonight but hesitated —”
I was really glad that she didn’t buy the tomatoes because store-bought tomatoes just are not going to provide the flavor that you’ll be looking for when you make this sauce.
Even if you have to wait until next July to try it—-it will be worth it to get it right.