The two tricks to terrific solar tomato sauce are high-quality canned tomatoes and a tea towel. Both keep the sauce from getting watery. Look for a brand of tomatoes that has a single ingredient: tomatoes. Strained, chopped, pureed, or whole will do as long as there are no add-ins. The tea towel, placed between the pot and the lid, will absorb any excess moisture that would normally evaporate if the sauce were simmering on the stove but tends to get trapped in the Sun Oven’s sealed cooking chamber.

Sun Oven Rosemary Tomato Sauce

2 tablespoons olive oil

2 cloves garlic, peeled and bruised

2 tablespoons fresh rosemary, finely chopped

1 (24.5-ounce can or carton) chopped tomatoes

Salt

Preparation

Set Sun Oven out to preheat.

Combine all the ingredients in a dark, light-weight, pot. Cover the pot with a tea towel and the lid set slightly ajar. Simmer the sauce in the Sun Oven until the oil separates from the tomatoes, about 1 hour. Serve over pasta.

 

 

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