Slow Roasted Tomato Sauce
2018-11-07 13:55:32
This is a versatile red sauce, in that you don't season it for any particular dish! You freeze it, then season it later when using it for Italian, Mexican, whatever!
And it smells heavenly while roasting!
Ingredients
- 18 -24 ripe tomatoes (halved)
- 2 bunches garlic, skinned
- 2 onions, quartered
- 1/4 cup extra virgin olive oil
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Instructions
- Preheat the oven to 300 degrees F.
- Separate the garlic cloves from the bunch, smash and skin each clove.
- Skin and quarter the onions.
- Slice tomatoes in half.
- Fill a 9”x13” roasting pan with the halved tomatoes, quartered onions and whole garlic cloves.
- Sprinkle olive oil over the entire panful.
- Place pan on middle rack in oven and cook for 2-3 hours, stirring the contents of the pan every 20 minutes or so. You are looking for the tomatoes to start to get a browned, caramelized look.
- For a more intense roasted flavor, crank the oven up to 4oo degrees F for the last half hour (just be careful you don’t burn it)!
- Remove from oven.
- Blend entire contents in a food processor/blender.
- Allow to cool a bit before jarring.
- Fill pint canning jars, leaving ¾” at the top for expansion in the freezer.
- Seal and freeze the jars for later use.
- Season the sauce when used according to the dish you are making.
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