Yumm. Must give this a try.
I have made roasted vegetable soup in the fall. I loved it.
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Thread: Whoa... ROASTING tomato sauce!!!
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07-01-2009, 05:43 PM #1
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07-01-2009, 07:31 PM #2
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It should work with canned tomatoes. I'd use whole ones if you can find them. The roasting just carmelizes the sugars in them and makes it sweeter. Fresh is always better, of course.
Whoever doesn't want to light the oven....how about doing it outside on your fire pit in a cast iron Dutch oven?
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07-01-2009, 09:03 PM #3
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Slow roasted tomato soup is one of my favorites! Don't add the stock and it's a perfect consistency for sauce.
The recipe I follow just uses tomatoes, halved or quartered, tossed with a bit of salt pepper and olive oil roasted in a 250 oven until they are quite shriveled and even black in small spots. YUM!
Carrots done this way make a fabulous soup too."Sharing the road means getting along, not getting ahead" - 1994 Washington State Driver's Guide
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07-01-2009, 09:41 PM #4
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Roasting? That's good but try grilling the vegies next
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07-02-2009, 03:19 AM #5
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Hmmm....that might work! I may have to give that a whirl....
Originally Posted by Tuckervill
Whoever doesn't want to light the oven....how about doing it outside on your fire pit in a cast iron Dutch oven?
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07-02-2009, 03:45 AM #6
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There's an idea.
Make sure it's an ENAMELED cast iron oven, though.
Tomatoes need to go in a non-reactive pan, because they're so acid. Otherwise, you'll wind up with iron-flavored tomato sauce and a pan that needs to be re-seasoned.
An enameled steel broiler pan would work too - probably better, since the tomatoes would be in a shallower layer.Speed comes from what you put behind you. - Judi Ketteler
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07-02-2009, 04:22 AM #7
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Crap, good point....my dutch oven is not enameled... Originally Posted by OakLeaf
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07-02-2009, 07:19 PM #8
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I'd do it in my non-enameled pans, because they've been cooked in so much on very hot fires that there is nothing but patina on them.
The iron goes into your bloos, and that's a good thing!
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