We stopped eating jarred tomato sauce a few years back when High Five was first diagnosed with food allergies. At that point it became easier just to make everything that we ate from scratch rather then run the risk that a store bought product contained an allergen or was exposed to allergens. Our local grocery store carried boxes of Pomì Chopped Tomatoes which we would add to sauteed garlic and basil. Then simply flavor with a little balsamic vinegar, sugar and salt. The sauce would be ready at the same time as the spaghetti and the kids loved it. This method worked so well for us that we even made our own sauce while camping and traveling between rentals.
However, in our first week in Baja California Sur we realized that fresh fruits and vegetables are way cheaper than canned goods, especially when it comes to tomatoes. It didn’t make any sense to pay over 30 pesos for a 28 oz. can of chopped tomatoes when we could buy more than double the amount in fresh tomatoes for the same price. So, we headed to the kitchen with a bag of fresh tomatoes and experimented with a new way to make tomato sauce.
The result tasted just as good (if not better) and the kids happily welcomed the change. The only downsides about our new sauce recipe is that it requires an oven and it takes a bit more prep time. So, when we are camping or on the road we will revert back to our old stove-top method but for now we are all loving our new sauce recipe.
Pasta Sauce a La Paz
- Wash 10 medium size tomatoes (We use Plum Tomatoes).
- Remove the stems (tops).
- Cut in half and place on a slightly oiled baking pan. We prefer to use a glass 13 x 9 oven safe baking dish but you can also use a baking sheet covered with tin foil.
- Drizzle the tomatoes with olive oil and sprinkle with your favorite spices. We use dried basil, oregano, garlic, salt, and pepper.
- To add more flavor to your sauce you can add any other diced vegetables that you prefer. We like to add diced bell peppers and onions.
- Bake in your oven at 400 degrees F for about 45 minutes. The tomatoes are done when they are wrinkled looking, dripping with juice and very fragrent. You don’t want them to blacken on top so watch the time and temperature.
- Once the tomatoes have cooled a bit scrape the entire contents of the baking dish into a food processor.
- Process the contents until they resemble a nice chunky sauce or keep on processing for a thinner consistency if you prefer.
- At this point we make adjustments to the sauce by adding in 1 Tbs. of sugar and a few more pinches of salt (if needed). You could also add a little balsamic vinegar. Then we process again to mix and serve on pasta, pizza, or sandwiches.