Because I am allergic to Italian seasonings (oregano, thyme, marjoram, basil and rosemary) I have to make most things from scratch. There is something about continuously ending up in anaphylaxis that does not do this body any good. Each time my reaction is quicker and more severe. I decided that I do not hate myself that much. Being alive has it’s perks! The most common thing people say when they here about it is…”Wow! No more Italian foods. Followed with “It must suck to be you.” My response is “It doesn’t suck to be me and I eat Italian all the time!” There are different versions of Italian seasonings from various parts of the world. Mexican Oregano is one just such version. Greece has one too. So does Japan. I have been told by two different allergists and immunologists to “Stay the Hell away from it all!” Honey, you have no idea what all Italian seasonings are in. Some version of it are used in almost everything. I read all labels before I buy anything (including dog food, cat food, health and beauty). If it lists “spice” as an ingredient, it does not enter this home. So what does this chic do when she wants pizza, spaghetti, or tomato soup, etc???? I grab one of my tomato starters and get creative….
Here is an easy roasted tomato starter recipe. I do not add seasonings to this as it is a starter. This can literally be turned into anything. For those that are not imaginative in the kitchen I am talking about using this starter and turning into pizza sauce, spaghetti sauce, tomato soup, etc.
Roasted Tomato Starter
Ingredients and Supplies
Tomatoes….Seriously any mix you want to use.
You will need a LOT of tomatoes to get anywhere.
Garlic (If you want)
Onion (If you want)
Cookie sheet or baking pan
Food processor or blender
Container for storing the starter
Cut the tomatoes into wedges or slices and put on the cookie sheet or baking pan.
I personally leave the skin on and the seeds intact. Some people do not. I do not grease the cookie sheet or baking pan before hand. If you are worried about it sticking feel free. I have never had a problem with it sticking. This is where I add garlic and onions to mine. You can either add them or not.
I put it in the oven at about 225 degrees. I forget about them for several hours. I go about my life and check on them here and there.
Transfer them to a food processor and blend to the consistency you want. I prefer mine to be slightly chunky and on the thick side. If you want to thin it out add water or tomato juice to it a little at a time.
I place mine in freezer safe, pint canning jars and call them done!
You can add what ever spices or seasonings you want to create what ever you need. Pizza sauce…add spices and seasonings to it and simmer it on the stove until it turns into a thicker paste. Spaghetti sauce…add what ever you want to it (spices or seasonings, mushrooms, peppers, squash, etc.). The consistency is already there. Heat and enjoy. Tomato soup…add it to the broth or cream and the rest of your ingredients.
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