Slow Roasted Tomato Sauce
From rkallay 13 years ago
- 3-4 hrs to make
- Serves 10
Slow Roasted Tomato Sauce
Ingredients
- 5-6 very large tomatoes OR about a dozen roma tomatoes shopping list
- 1 head of garlic, chopped shopping list
- 1 cup chopped fresh basil shopping list
- 2 tablespoons olive oil shopping list
- 1 cup vermouth or white wine shopping list
- salt and pepper to taste shopping list
- water shopping list
How to make it
- Preheat oven to 325 degrees F. Cut the tomatoes into chunks and spread out on a half-sheet baking pan. Sprinkle chopped garlic and basil all over the tomatoes. Pour oil lightly over the tomatoes. Sprinkle a little salt and pepper over everything. Place baking sheet in oven and try not to go crazy from the incredible aroma.
- Check the tomatoes after about 2 hours to make sure they're not burning. If they haven't gotten any blackening at all, let them go for another hour or two, checking occasionally. Four hours should be more than enough time.
- When the tomatoes are done to your liking, remove from oven and process them through a food mill to remove seeds and skins. If you don't have a food mill, try pressing the tomatoes through a mesh sieve using a rubber spatula.
- Pour tomato pulp into a large saucepan and add vermouth/wine, then add water to reach desired consistency (probably anywhere from 2-4 cups). Bring this to a boil, reduce to simmer, and cook for an hour.
- Once this sauce is done, you can use it as the base for further additions for pasta or pizza sauce as you like.
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