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Roasted Tomato Sauce



If you had a lot of tomatoes in your garden that were cracked or had black spots, all is not lost. Turn these into roasted tomato sauce.

All you do is cut away the bad spots, cut the tomatoes into random size pieces and place them in a single layer in a lightly olive-oil-greased baking sheet. Sprinkle the tomatoes with a teaspoon of sugar, 2 tablespoons of dried oregano, salt and pepper to taste and a couple of tablespoons of commercial balsamic vinegar.

Place them in a preheated 250 F oven and bake them until all the liquid is absorbed and the tomatoes look roasted and shriveled.

Transfer them to a plastic container and use the next time for dressing pasta or for pot roast or chicken. Another method is to puree the roasted tomatoes in a food processor until smooth, then sieve out the seeds for a smooth sauce that can be used immediately or frozen.

Nothing is lost if you find the right recipe!


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