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zxcvbob
 
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Kent wrote:
> You have to make tomato sauce from real tomatoes and then make your pasta
> sauce. The former is an afternoon's work and isn't worth it unless you have
> at least a lug[25 or so lb.] of tomatoes.
> I roast the tomatoes in a 250 oven for 2-3 hours, until the skin gets very
> loose. Then you put the tomatoes, including the liquid at the bottom of the
> roaster pan through a mill to remove skin and seeds. Then you reduce this on
> top of the stove, very slowly, with only a slight ebullation at the surface
> to the wished for consistency and thickness of your sauce. From that you
> make your ragu, or whatever. The taste of the tomato sauce far exceeds
> anything you will find in a can, and is worth the effort. This will freeze
> without loss of flavor for a long time.
> Cheers,
> Kent
>



If you quarter the tomatoes before you roast them, won't this reduce the
simmering time on top of the stove by greatly increasing the evaporation
while in the oven?

Bob