Fire Roasted Garden Spaghetti Sauce

40 or more end of Season Tomatoes (Plum, Round, Cherry, any will do. Have at least 5-6 Red per 1 Green) You want at least the equivalent of 40 large tomatoes.
10 Bell Peppers (any color, adding a hot or 2 will add a nice flavor if you like a little spicier)
5 Large Onions (Any onions or chives work great, small, large, Red, white, Yellow, Green, Scallions. Slice larger onions into thick slices)
3 Cups Whole Mushrooms, any style
3 Cups Kale, Finely Chopped or whirled in a food processor (Any greens can be used: Spinach, Turnip Greens, Dandelion Greens, Collards, etc)
10 Cloves of Garlic (any way you like it, chopped roaster, mashed, chunks)
3 Cups Zucchini (or any summer squash, sliced lengthwise)
20 Leaves Basil (Use as much as you like to taste
2 Tbsp Fresh Oregano (or to taste)
1 1/2 Tbsp Fresh Rosemary (or to taste)
1/4 Cup Olive Oil (divided for various tasks)
Zest of a lemon or Lime (to taste)
Fresh Ground Pepper (to taste) I use a melange of Black, White, Red, and Green for a very nice flavor
Other Garden Veggies can be added!

Fire up the grill. Close the dampers 3/4 of the way, to allow for low heat. I strongly recommend using real wood charcoal. (Walmart sells them now) Not briquettes or propane. The flavor can't be beat and you can put them out with water and relight when dry! Have a few large baking dishes near the grill to place the roasted items on and preserve all juices. (A bowl will keep them hot longer and put off the peeling process.) A good pair of wide tongs is also very helpful for turning.

Grill tomatoes and peppers just until skin bubbles and pops and become browned. (Allow a little longer for green tomatoes.) Turn frequently. Place in single layer in baking dish to cool. Reserve all liquids. Slice Zucchini lengthwise and grill until tender. Cool in baking dish. Grill onions and mushrooms for about a minute per side (chives and scallions skip this part and go directly into the cast iron skillet.)
In a cast iron skillet roast onions, mushrooms and garlic in a little olive oil on the grill with the lid on for 10-15 minutes. Stir every 3-5 min. Add herbs and ground pepper to onion mixture and set aside. For a mellow flavor, add them in the beginning. If the skillet is large enough, the chopped greens may be added if you are using delicate greens (spinach, dandelion, etc) For thicker stronger greens, use a cast iron dutch oven and grill covered with a little olive oil for an hour, or until tender. (They can sit on the back of the grill while you roast the other veggies) Adjust time down if you prefer them firmer in your sauce.

Once the tomatoes and peppers have cooled enough to handle, remove the peels, reserving all liquid. Discard pepper seeds. If you want the peels in the sauce, chop or whirl in the food processor or blender. Using your hands or a tomato masher, or knife break up the tomatoes and return to their juices. Chunk or chop peppers and add to tomatoes. Green tomatoes can be whirled in a food processor or blender if they are still firm.

Cut onions, mushrooms, garlic, and zucchini to your preference. Toss with zest of lemon or lime. Add all ingredients to a crock pot or large soup pot. I toss in a little olive oil at this point. Simmer on low for 6-8 hours. Stir occasionally. I like to do this in batches that will fit in the crock pot next to a cracked window to avoid heating the kitchen. Tilt lid slightly to allow steam to escape and sauce to thicken. If sauce is to thin a small amount of low sodium tomatoes paste can be added. This is usually not necessary if the sauce is simmered for the recommended time. If sauce is too thick, add a little water, or low sodium veggie or chicken broth. Homemade broths work great and add a nice flavor.

Serve over pasta, meat, grilled veggies, spaghetti squash, or any way you would use a tomato based sauce.

Sauce can be placed in freezer bags and stored for 6-9 months. Double bag to avoid freezer burn.

NOTES: If you do not have a cast iron skillet, use an old sturdy baking dish and cover with foil. If that is not an option, make triple thick foil packets. Or sautee inside on the stove. This will alter the taste and lower the iron content.

Salt is not called for in this recipe and is not needed.

If you do not have access to fresh herbs, dried can be used. Add them to the onion mixture at the beginning of the grilling process.

Other variations:
Add a little Balsamic or mild vinegar about half way through the simmer process
Add juice of the lemon or lime in the last hour of simmering
Grill a hot pepper or two and toss in. Removing the seeds prior to grilling will cut the heat.
Any shredded hard Italian cheese can be added in the last hour of cooking (Romano, Asiago, Parmesan, etc.) This will up the fat, calories, and sodium
Other veggies that work nicely are Broccoli, Cauliflower, sprouts of any kind, chopped or shredded carrots, celery, snow peas, sugar snap peas, beans, etc. Cut to your preference.

If you add meat or firm seafood to your sauce do it in the beginning of the crock pot time. Homemade meatballs, sausage, pepperoni, chicken, shrimp, mussels, clams, etc. If you are adding a more delicate seafood such as blue crab, fish, etc add in the last hour or 2 of simmering.

Recalculate calories and fat based on additions you make.

To add protein, toss in some cooked mashed white beans, cooked black beans, chopped soft tofu, etc. Beans must be cooked first as they will not soften properly in a tomato base.

This can be used as a chili base by keeping the oregano, omitting the other herbs, and adding chili powder, cumin and other chili seasonings.

This is not a spur of the moment endeavor. Be sure to have all items you need on hand before starting the process.

Makes approx 15 - 20 servings.


Number of Servings: 20

Recipe submitted by SparkPeople user GIRLIELA.