roasted tomato sauce was Ok can you guys slow the

Chris

There are no exact measurements. I use an extra large roating pan and roast the sauce on the bbq. The first year I did it in the oven overnight. Bad idea! The aroma wbutt so good we got little sleep.

I use romas or whatever extra tomatoes I have. Slice or quarter the tomatoes. There is no need to peel or seed if you have a food mill; seed if using hand mixer. Place a layer of tomatoes on the bottom of the pan. Make a mixture consisting of fresh basil, chopped onions, garlic cloves, chopped green peppers, fresh thyme & a little celery or celery salt (optional). Adjust the mixture depending on your tastes. Sprinkle a handful of the mixture over the tomatoes. Continue layering tomatoes and mixture until the pan is slightly overfull - it reduces so don't worry about it boiling over. Drizzle olive oil over top. Cover and place on bbq low heat until you can't stand the aroma and your neighbours are standing around your bbq drooling. Remove the lid and let the mixture roast about another 1-2 hr. Remove from bbq after chasing neighbours away with baseball bat. Critical - get the sauce inside bdq, lock the doors, and shut the blinds! Those neighbours will be right back I tell ya :) Run tomato mixture through food mill or alternately use a stick blender. I find the food mill gives a very nice texture but I've used both methods. This recipe is good for canning and freezing. The end result is a full bodied, rich, thick sauce that is quite versatile.*

If canning - I used a pressure canner, 1" headspace, 10 lb pressure for 15 min. I used this method because of the other low acid ingredients and I didn't want to add lemon juice. The sauce is best canned directly after blending while still hot.

If freezing - Allow the sauce to cool. Ladle into ziploc containers leaving 1" headroom or freezer bags. Freeze.

*uses - pasta sauce, very good sauce for cabbage rolls, rice sauce, pretty much anything you would use a regular pasta sauce for