Kristin's Chunky "Fire Roasted" Tomato Sauce
Here's what I used:
2 pounds or so of tomatoes. I used romas.
1 small onion, chopped
2-3 garlic cloves, pressed
salt and pepper to your preference
1 jalapeño (optional) chopped
Here's what I did:
I quartered the tomatoes and plopped them in one of my cast iron skillets. I added some garlic cloves, chopped onion and maybe a chopped jalapeño, salt and pepper. (What you decide to throw in would all depend on what flavor you want. Spicy? Italian? Just tomatoes? Use your best judgement.)
Place skillet under hot broiler for about 15-20 minutes, stirring every 5 minutes or so. (I have a gas oven so this might vary a bit in an electric one.) Once the mixture is charred a bit and softened up I put it in a blender, whirl and add to my dish or choice. I know folks might think the tomatoes should be peeled but I don't have a problem with them. Plus the discarded peels and skins may contain cancer fighting benefits.
See?! Pretty easy, eh? I should do larger batches of this when I do it, but I usually only have so many tomatoes so it was a small run.