We had a burst of roma tomatoes from our garden one week. I of course made some salsa and bruschetta, but I still had tons of tomatoes left. I decided to make Hubby's day and make him some sauce.
I roasted the romas in the oven. I put them under the broiler on high for about 10 minutes and flipped them over and roasted for 10 more minutes.
Then the tomatoes took a spin through my ricer. This ricer my mom used to make sauce when I was little.
From one tray of tomatoes I got a large pyrex container of sauce ready to be cooked. I popped the tomatoes in the fridge for a few days while I waited for Hubby to get back from traveling for work.
This sauce was awesome. Since I split the work between 2 days it was pretty easy. My only complaint is that a whole tray of tomatoes only made enough sauce for the 2 of us. After eating this sauce I wanted to put it on everything and I am still thinking about it 2 weeks later. Maybe I will have to go and get a bushel of romas so I can make a ton of sauce to enjoy all winter long.
Homemade sauce- recipe by me
about 36 roma tomatoes
1 tsp red pepper flakes
3 short ribs, or any other meat
3 cloves garlic, crushed
1/4 onion, chopped finely
1 Tbls oregano
fresh basil for garnish
Wash tomatoes and place on sheet pan covered in aluminum foil. Turn broiler on high and roast tomatoes for 10 minutes and then turn them over and roast for 10 more minutes. when the whole tomato is soft, they are done. Let tomatoes cool and put them through a ricer. Either store tomatoes in the fridge for a day or two or make sauce immediately.
Place pan on stove on medium high heat with some olive oil. Brown short ribs on all sides. When the meat has browned add in red pepper flakes, garlic and onion. When onion starts to get soft add in the tomatoes and oregano. Let sauce come to a bubble and turn down to low and cook for about 3 hours with a lid on tightly. When the meat is fully cooked, the sauce is done. Pour over your favorite shape pasta and garnish with basil.