40 responses

  1. amanda
    August 25, 2009

    I can not WAIT to try this! Still waiting on most of my cooking stuff to arrive from England. Meh.

  2. Beth
    August 25, 2009

    perfect timing, my friend. just bought a ton of tomatoes about two hours ago at farm share. I’ve been slaving for several years now trying to find a good tomato sauce recipe and peeling them! question – how ripe should the roma’s be before cooking them like this? if I bought them today…when should I make the sauce?

  3. Celeste
    August 26, 2009

    I am making this now with yellow plum tomatoes. Just put in the oven and was about to proceed to the “Put your feet up” step, but now Jack is up…

  4. Beth
    August 27, 2009

    Question: When you say that the tomatoes should be “cored”…does that mean that I would scrape out the entire inside of the tomato so all the seeds and inside stuff would be gone, leaving just the tomato “shell?” Would you use the inside stuff for another use?

    • Kristin
      August 28, 2009

      Nope, just take the stem/core out and leave all the innards with the tomatoes…

  5. annie
    August 28, 2009

    Does “sweet peppers” mean green bell peppers ? Looks like green bells from the photo. Maybe you used a combo of green and red bells? Excited to make this!

    • Kristin
      August 28, 2009

      Yes, I used a mix of sweet orange and green bell peppers … totally flexible though.

  6. Josh
    August 29, 2009

    Do you think this could be done with a Pyrex baking dish? I don’t have a roasting pan.

    • Kristin
      August 29, 2009

      Josh, I think you could definitely use a pyrex instead…

  7. Maria
    August 31, 2009

    The house smells AWESOME, now hopefully it will taste as good as it smells…..

  8. Carol
    September 1, 2009

    Made this today – added a little more wine – a little less honey – and some parsley. FABULOUS! I am going to use it as a base sauce and freeze it. Then I can add hot pepper flakes to make fra diavlo, or ground sausage or shrimp or….The posibilities are endless. And I am going to try the peach sorbet/ice cream next. Thanks!!!!

  9. sandy
    September 2, 2009

    I am excited to try this, I have two of the largest tupperware bowls you can buy heaped full of plum tomatoes that ripened while we were away. So, the thought of peeling 150+ tomatoes was daunting. Am going to try this tomorrow! Would you recommend an immersion blender vs a regular blender? I don’t have a food processor, just an old blender. But can buy the immersion type if you think it would be better?

  10. Maggie
    September 2, 2009

    Thank you Kristin!
    I did it on Convect Bake & it was way done in 2.5hrs. DELICIOUS!
    Thank you!

    Maggie

  11. Sylvia
    September 5, 2009

    I just put this in the oven 10 minutes ago and the lovely aroma is already filling my kitchen! Can’t wait to taste this, I know just know it will be awesome – thanks for the recipe!

  12. Diane
    September 6, 2009

    Our small backyard garden did not produce very good beefsteak tomatoes this year due to blight. However I did have a bumber crop of small plum tomatoes which I used for everything, including sandwiches and salads. This labor day weekend I wanted to harvest the remaining ripe ones and had way more than I could ever use in sandwiches or salads. Not wanting them to go to waste I decided to make sauce. This recipe seemed good one and by golly it was. MY FAMILY and I absolutely LOVED it and liked the plates clean. Tonite, I served it over ravioli and it reminded me of my italian grandmothers sauce. As a kid I couldn’t resist dunking a hunk of fresh crusty italian bread right into the simmering pot when she wasn’t looking and soaking up all that tomato goodness. This recipe is a winner. I’ve printed this and lovingly stored it in my recipe book. Thanks so much.

  13. Angela
    September 11, 2009

    Are you only suppose to take the seeds out? And, I don’t have whole bay leaves…what am I supposed to do with chopped ones?(came with my spice rack) I guess I have to run to the store?

    • Kristin
      September 11, 2009

      Angela … just take the stems out of the tomatoes (leave all the seeds alone). And you could probably skip the bay leaves without much problem — unless you have some cheesecloth that you can bundle the chopped ones up in.

  14. Stefanie
    September 18, 2009

    This is a great sauce! I had a bunch of tomatoes ripen all at once so this was a great way to use them. I canned a big batch but I’m sure it wont last very long :)

  15. Karen
    October 19, 2009

    Can you pressure can this recipe? I just bought a box of almost over ripe Romas at the farm stand and can’t wait to make this!

    • Kristin
      October 21, 2009

      Karen … I am too much of a wuss to really can. So I don’t know. Anyone out there know?

  16. Georgina
    November 1, 2009

    Hi Krisin- Lid on or off roaster?? Got some late pick romas and this sounds perfect.

    • Kristin
      November 1, 2009

      Georgina… no lid required. Hope it turns out well!

  17. Georgina
    March 14, 2010

    Thanks Kristin!! We used all the sauce I made in the fall up in not time but I just got some roma’s on sale this week and put another roaster in. Looking forward to more of this wonderful sauce.

  18. Stephanie
    August 5, 2010

    Is it safe to put those glass canning jars in the freezer? They won’t break? Should I do anything special to prevent breaking? Leaving a certain amount of extra room at top for example? Thanks!

    • Kristin
      August 6, 2010

      Yes … I have frozen this in canning jars with great success. Anything that doesn’t have a high water content is usually OK. So, jams and sauces are usually fine — chicken broth is not (learned that the hard way). I would let them cool completely before freezing though.

  19. Paige
    August 16, 2010

    a tip to get the skin off tomatoes: cut a little “X” at the bottom of the tmatoe and soak in hot water for a few minutes to loosen, then peel the skin right off!

  20. Dania Remaly
    September 14, 2010

    Slow Roasted Plum Tomatoe Sauce is So easy and so so good over spaghetti, fish, butternut squash…

  21. mary balnius
    June 15, 2011

    The best way to peel ur tomatoes is to (wash)freeze them frist . Run hot tap water over them . the skins will just slide off .Just dont over thaw because some of the meat of the tomato will stay on the skin.

  22. Julie
    August 20, 2011

    My son and I made this today. The kitchen smelled wonderful and the sauce was even better. I tucked several containers away in the freezer and will head out to buy more Roma tomatoes soon.
    Delicious and so easy!

  23. Janet
    July 4, 2012

    I just made this using mixed varieties of tomatoes. I thought I would have some left for freezing, but it’s so good, now I have to make some more to save!

  24. Julie P
    August 18, 2012

    This sauce is SOOOOOOOOOOOO good.

  25. Catherinr
    August 29, 2012

    This recipe is amazing! The taste is so delicious it reminds us of the sauces we tasted it Italy! Thank you for an easy and marvelous pasta sauce.

  26. Catherine
    August 29, 2012

    Trying to correct spelling

  27. kelly
    September 4, 2012

    Kristin,

    Thank you so much for a wonderful and easy recipe. I have been using this recipe for a few years now, and my whole family enjoys the sauce. Who knew we could have such great sauce with so little effort! Thanks to you, I don’t feel overwhelmed by our bumper crop of Romas this year. I know exactly what to do with them:-)

  28. Sarah
    September 9, 2012

    finally down to my last jar from last summer, so i’ll be spending the next couple days roasting tomatoes and making more. thanks for the recipe, Kristin. it’s so easy, even i can make it!

  29. Catherine
    September 10, 2012

    This is the best sauce recipe I have tasted!! It is definitely a happy addition to my fall repertoire of garden produce solutions! Thank you

  30. Lauren
    September 15, 2013

    Thank you for posting this recipe, it was absolutely delicious and simple to prepare. Best plum tomato sauce I’ve eaten or made!

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