Southwestern Tomato Sauce

We grew so many tomatoes!  I guess we were a little over zealous this first year and wanted to make sure we had enough varieties.  Well we had plenty of plum tomatoes and it was all I could do to keep up.  I was making sauce every weekend. 


 I came up with this spicy version of tomato sauce because I love anything smoked.


20 ripe tomatoes

10 jalapeño peppers

1 head of garlic

Fresh thyme and basil

Aged balsamic

Olive oil

Smoked salt


2 tbls smoked paprika

1 tbls crushed red pepper

½ tsp ground cloves

Fire roast the tomatoes and peppers on the burners of your stove just enough to char the skins.

Let cool and take the cores out of the tomatoes and stems off of the peppers. 

Arrange in two roasting pans tops of tomatoes facing up.  Divide the head of garlic between the two pans.  Add a handful of fresh basil and thyme to each pan. Sprinkle with sugar and smoked salt. Drizzle olive oil and balsamic over the tomatoes.  Bake at 350 for 2/12 hours till the tomatoes are melted.

Let cool and add both roasting pans to one saucepan.  Add smoked paprika, red pepper, cloves and more smoked salt to taste.  Simmer until all tomatoes and peppers have broken down.

Tip.  Take any twigs left over from the thyme out before putting in saucepan.