This is a variation of the roasted spaghetti sauce recipe. I call it 'GTO sauce' as it contains green peppers, tomatoes & onions. It is especially good when served with Italian sausages served on hoagies!!!
Wash the tomatoes then cut them in half length-wise and then remove the seeds.
Arrange them in layers in a large roasting pan, skin side down. For each layer, spritz with a decent quality olive oil, sprinkle with 1/2 teaspoon salt, 2 tablespoons chopped garlic, 1/2 teaspoon black pepper (or more to taste), 2 tablespoons oregano, 2 tablespoons thyme, (you may substitute Italian herb seasoning), and 1 cup of chopped onions. Depending on the size & variety of your tomatoes, you will get about 5 layers into a roasting pan.
Roast for about 1 hour and 30 minutes at 350 degrees, or until skins start to wrinkle
Let them cool a little, then remove and discard the skins (they should just pinch off at this point. Put the tomato meat into an 15 quart pot.
While you're waiting for the tomatoes to cool, In another roasting pan, roast a full pan of sliced onions and sliced green peppers until they are slightly 'blackened' or caramelized & set them aside to cool a little.
Crush tomatoes using a hand-held mixing stick, until chunky.
Combined the tomatoes & the green pepper/onions, season to suit your taste and then can as you normally would. Enjoy!!!
Yields about 10 quarts.
Wash the tomatoes then cut them in half length-wise and then remove the seeds.
Arrange them in layers in a large roasting pan, skin side down. For each layer, spritz with a decent quality olive oil, sprinkle with 1/2 teaspoon salt, 2 tablespoons chopped garlic, 1/2 teaspoon black pepper (or more to taste), 2 tablespoons oregano, 2 tablespoons thyme, (you may substitute Italian herb seasoning), and 1 cup of chopped onions. Depending on the size & variety of your tomatoes, you will get about 5 layers into a roasting pan.
Roast for about 1 hour and 30 minutes at 350 degrees, or until skins start to wrinkle
Let them cool a little, then remove and discard the skins (they should just pinch off at this point. Put the tomato meat into an 15 quart pot.
While you're waiting for the tomatoes to cool, In another roasting pan, roast a full pan of sliced onions and sliced green peppers until they are slightly 'blackened' or caramelized & set them aside to cool a little.
Crush tomatoes using a hand-held mixing stick, until chunky.
Combined the tomatoes & the green pepper/onions, season to suit your taste and then can as you normally would. Enjoy!!!
Yields about 10 quarts.
