Yesterday’s post was about making beans from scratch to avoid buying them in cans. Today’s post follows a similar reasoning for tomato sauce. I’m not referring to the already-prepared spaghetti sauces that come in glass jars, but rather the tomato sauces, chopped tomatoes, and even the pastes that come in cans.
Lately, these products have been deemed as one of the top items to avoid buying for one main reason: they are highly acidic and can leach the BPA from the lining of the cans into the tomatoes. I’ve stopped buying most foods in cans for this reason, but tomatoes is on the top of my list.
One of my all-time favorite ways to make tomato sauce is with roasted tomatoes. Instead of cooking all day on the stove, the tomatoes roast in the oven for about an hour, which preserves more of a fresh tomato flavor while perfectly enhancing it. A friend of mine, Kathy Fannon, has a beautiful blog post showing how to make roasted tomato sauce. Here’s one of my favorite ways of using it: on top of roasted spaghetti squash. I make this a lot over the summer and it’s great hot or cold.
Of course this sauce can be used on any type of pasta or anywhere else you normally use sauce. And the perfect time to make it is when tomato season arrives, and there’s an abundance of fresh, flavorful tomatoes.
What’s your favorite recipe for tomato sauce? Please share it here!