22 Mar 2014

roasted tomato sauce, roasted beetroot + apple sauce

There is a wonderfully comforting feeling I get as I take the trip from my kitchen to my garage headed for my curvy vintage chest freezer, carrying freshly made, labelled-and-dated vats of sauce or stewed summer fruit.

I used to think laying down these stores of summer riches was a bit domestic goddessy – look how wonderful I am, doing a little twirl in the kitchen now so in the depths of winter I am glossily ready with my tomato sauce or sweet stewed nectarines! That it was all a glamourous trick, being ever prepared and well-stocked.


But last weekend — as I made a few trips back and forth between kitchen and garage - I realised that it's not ‘exciting’; rather, it’s satisfying, knowing I am preparing for the winter ahead. It’s good to know that I’m enjoying tomatoes in all their glory now – and will be able to again in the gloomier months, albeit in a richer, garlickier sauce form.

I fuzzily remember the tale of the squirrel sensibly tucking away her stockpile of nuts. That’s a little what this is about: being sensible. But I also feel generations of women standing behind me, preserving summer’s bounty, colours and flavours for later. My plastic tubs of whizzed up roasted beetroot may not be as visually appealing as their carefully arranged glass jars of peach halves, but the intent, the result – and the pride – is the same.


Roasted tomato sauce
Inspired by Hugh F-W's recipe in 'River Cottage Veg Every Day'. In both sauces, quantities are free and easy – it’s more the methods and ingredients I wish to tell you about. They work whether you have a small crop or a large glut. Simply choose a baking dish or tray that will accommodate your harvest and go from there.
  • Preheat your oven to 200 and line your baking trays with baking paper (not foil).
  • Lay down a lush scattering of basil, or your favourite herbs. Marjoram and lemon thyme would work well.
  • Fill your tray with roughly chopped tomatoes. You can leave the skin on and the seeds in – we're not too fussy here at chez Dig In.
  • Peel three or four garlic cloves, cut into slivers, and stud your tomato chunks. I figure this embeds the fruit with the flavour and prevents the garlic from burning. Plus it’s fun.
  • Season generously with S&P, and lug heartily with good olive oil.
  • Pop in the oven and cook for at least an hour, or until soft and cooked through.
  • Remove from oven, allow to cool a little, then transfer the lot into your food processor (don’t forget the pan juices). Whizz til you achieve your desired texture – as smooth or as chunky as you prefer.
  • Ladle into freezer-proof containers, stick a few more fresh basil leaves into each one, then seal, label, date and freeze.

Roasted beetroot and apple sauce
This is quite thick, so when you use it, you may wish to thin it with water, stock, wine or cream. But it’s just as good thick like this. As before, don’t worry too much about quantities, be guided by your supply and tastes. Choose a baking dish or tray that will accommodate your harvest and go from there.
  • Preheat your oven to 200 and line your baking trays with foil, overlapping in the shape of a cross. You want to be able to wrap the ends up and enclose the beetroot entirely.
  • Roughly chop your beetroot and an apple (skin and all) and fill your tray.
  • Peel three or four garlic cloves and add to tray.
  • Season generously with S&P, pour in a good slosh of white wine (I guess about a quarter of a cup; you could use water), and lug heartily with good olive oil.
  • Wrap the foil up to enclose the beetroot like a snug parcel.
  • Pop in the oven and cook for at least an hour, or until soft and cooked through.
  • Remove from oven, allow to cool a little, then transfer the lot into your food processor (don’t forget the pan juices). Whizz til you achieve your desired texture – as smooth or as chunky as you prefer.
  • Ladle into freezer-proof containers then seal, label, date and freeze.
Thanks to Becs for this photo idea:


23 comments:

  1. Not sure if my comment went through... hope so!

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    1. you did eventually - thank you lizzy for persevering :-)

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  2. There seems to be an issue with some WP sites lately when I hit publish on the comments box, the comment disappears, which is what happened just now. I'd written quite a long comment.

    Anyhoo, gorgeous recipe, love that feeling of squirrelling away!

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    1. ooh, i shall look out for the problem; thanks lizzy. though i probably won't know how to fix it. i so seem to have got rid of the spammers, touch wood.
      back to yummy things - glad to meet a fellow squirreller!

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  3. It is always reassuring to have a full freezer e, just in case of famine, emergency or something less dramatic but unexpected. It gives us all a feeling of contentment I think, and it just makes sense doesn't it? Have a great week x

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    1. contentment is another good word for it, jane. and all we have to keep our fingers crossed for is that the power doesn't go off for any length of time... you too, jane!

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  4. First, I just love the pic - beautiful and creative. Glad you are baking the tomatoes for that caramelised yum and the colour of the beetroot and apple is magnificent. You'll appreciate your stores when the cold sets in. :)

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  5. thank you SB. yes, i'm almost (almost) looking forward to the cold weather when i can pull one of these out. for the colours alone!

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  6. I am definitely going to try this! Nothing annoys me more about my current tom sauce recipe (though the end product tastes really good!) than peeling and deseeding tomatoes. I love the idea of roasting. Thank you!

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    1. gah, i'm too lazy for peeling and de-seeding, that's the truth of it, M! and roasting makes everything better. let me know how you go!

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  7. I will try this too. I have made a "tweaked" Margaret Fulton tomato ketchup recipe for many years and it's great, but the extra richness of roasted tomatoes sounds delicious. Fiona

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    1. thanks fiona! i'm mentioned in the same breath as margaret fulton? wow.

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  8. Good for you, squirrelling away your stash. My freezer is bursting at the seams with a lot of nothing, unfortunately. I wish i was as organised as you.

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    1. thank you for your kind words FS - though if this keeps up, i'll be bordering on smug! i shall think of you then when i pull something from my stash :-)

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  9. Ah my dreams of a chest freezer, we've been boiling bottles for canning and it's so time consuming. I love that book, an dour photos look delicious!

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  10. hello echo, and welcome to dig in! and thank you for your lovely words.
    but preserving in bottles is so much more romantic than using a recycled butter tub for the freezer. surely worth the effort!
    the tv show for hugh's veg book has just started on the ABC, so i'm rediscovering its treasures. it's bedside reading!

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  11. Hi Elizabeth, I don't preserve that often but have just started making tomato chutney fairly regularly and find there is nothing more satisfying as you said. I especially love giving jars to people as gifts. Excited for you to enjoy the fruits of your labour during winter.

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    1. ah, i bow down before a chutney maker, catherine! my mother makes the relish and jams and chutneys in our family; and while she does it so magnificently, i don't! giving your jams as gifts would be very rewarding, and your recipients must be very happy too.

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  12. Lovely! There is nothing like having a stash of food and knowing that come disaster, seige or just not wanting to head to the shops, you will be able to put a great meal on the table which came from your own backyard! I have been doing a bit more preserving myself, blog posts to come...

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    1. yes becs, we have to admit - making sauce now does stave off laziness now. if all else fails, there is always a stash in the freezer that can save the day!
      and i look forward to more of your preserving posts - for the pretty pics, at the very least.

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  13. I reckon squirrels must feel proud as punch with their stored loot! I know how satisfied I feel after a good day's preserving :)

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    1. have i got everyone thinkign about squirrels now? hats off to you for 'proper' old-fashioend preserving. how beautiful your pantry must look.

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  14. I dream of a supply of tomatoes I could roast up and turn into rich delicious sauce for winter - sadly it did not happen this year. I am curious about your beetroot sauce though. What are you going to do with it?

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Word-verification is on, as the robot-spammers are loving my tuna past bake too much at the moment! I hope you understand - and I hope you'll still leave a comment at Dig In. I love hearing your thoughts, knowing someone is reading, and will always reply. Unless you're a robot-spammer.