Roasting Fresh tomatoes gives a great taste to any marinara sauce recipe.
This is the time of the year when tomatoes are in abundance if you have a garden or visit your local farmer’s market. Don’t waste the left over tomatoes from your garden.
I love sweet tomatoes straight off the vine in salads and just sliced for a luncheon plate or a sandwich. But what to do with the excess?
You can freeze and can them, but my favorite way to use them when I have extras is to roast them and then use them for sauces.
Roasting Fresh Tomatoes Make Sauces Taste so Much Better
If you have never done this before, you are in for a treat. Roasting them is so easy. Just follow these steps. Preheat the oven to 450 degrees F.
I started with plump Roma tomatoes this time. They are plentiful and not too watery to start with.
Slice the tomatoes in half and lay them cut side down on a baking sheet sprayed with a little Pam cooking spray. Remember to cut out the area where the tomato joined on the vine for easy skin removal later.
Use a pair of kitchen tongs to gently remove the skins from the tomato flesh. If you slice the place where the tomato joined the vine before roasting, they will come right off with very little effort
These have all had the skins removed and only the tomato flesh remains. These may look just like whole canned tomatoes but you won’t believe the difference in taste.
Here is a recipe for a wonderful roasted tomato marinara sauce.
And a second one for a delicious home made roasted tomato mushroom marinara sauce.
Are you having trouble getting your tomatoes to ripen on the vine? Find out why this happens and what you can do to get tomatoes to turn red.