The last few days of our Common Ground CSA you-pick share, I found myself with mounds of cherry tomatoes! And since I’m kind of a scrappy individual, I like to try to accomplish meals by using only ingredients I have in home. Maybe that’s also because the thought of packing Carmella up to go to the grocery store for a single item seems incredibly daunting!
But here I am, with tons of tomatoes, ooooo! And 2 apples from our Obercreek fruit share!!
So ta-da this recipe is born! And you may be thinking I’m using way too may exclamation points in one silly blog post, but forgive me if I must correct you. The look on my daughter’s face when she just tried this tomato sauce for the first time will otherwise have you agreeing with my excitement. It IS delicious. And easy! I made this entire batch as she napped, just in time for her to wake and and taste test my recipe.
Let me know what you think!
Sweet Roasted Cherry Tomato Sauce
5 lbs. of Cherry Tomatoes (any style or mix ’em up!)
2 Granny Smith Apples, peeled, cored & cubed
1 Red Onion, chopped
1 Cup Finely Chopped Fresh Basil
1/2 Cup Sugar
1 1/2 Cups Apple Cider Vinegar
2 1/2 Tablespoons Lemon Juice
2 Tablespoons Minced Garlic
2 Tablespoons Sea Salt
5 Pint-size mason jars with new lids
Start by bringing a large pot full of water to a boil and sterilize the jars and lids for approximately 10 minutes and then move to a cooling rack to air dry. This recipe yields 5 Pint-size mason jars of sauce. Add 1/2 tablespoon of lemon juice to each jar.
Preheat oven to 400 degrees. Line 2-3 cookie sheets (as needed) with tin foil. Space for one layer of tomatoes & red onion on each cookie sheet. I like to mix mine together to fuse the flavors! Drizzle olive oil over all and roll around to evenly cover. Sprinkle sea salt over tomatoes. Place in oven and roast for approximately 30 minutes or until the tops have browned and opened.
As the tomatoes are roasting, chop the apples into dime size chunks. Mix all the remaining ingredients in a large covered pot and place on medium-high heat. Bring to a boil, stirring occasionally. Once boiling, reduce heat to medium-low, remove lid and add roasted tomatoes when ready (including all the juices!). Use your immersion blender on low to grind the tomatoes fine together. Continue to cook, stirring every few minutes, so not to burn. If your sauce starts to stick to the side of the pot, lower the heat and stir more frequently. Your sauce will begin to thicken to a creamy texture. On our stove this cooking process takes about 20-25 minutes. But since no stove is alike, I recommend repetitive stirring and spoon checking the consistency.
Once your sauce is done cooking, ladle it into the jars leaving an inch of space at the top. Screw on the lids, two finger tight, which will allow some air to release during the canning process. Lower the jars onto the canning rack in your boiling pot of water. One inch of water should cover the tops of the jars. Process for approximately 40 minutes.
Once processed, remove from water and place on towel to cool overnight. I like to also cover my jars with an additional towel, so they acclimate at a slow rate. In the morning, check to see that all tops are sealed by gently pressing the top of the lids. If it is airtight, there will be no movement. If any are not airtight, you may change the lid (remember to boil first!) and reprocess one more time.
Voilà! You have officially made some family loving Sweet Roasted Cherry Tomato Pasta Sauce!
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