Recipe

Roasted Tomato Sauce Recipe

Add Step-by-Step Photos	C2max / All my dishes 6 months, 1 week ago This should become your 'go-to' all purpose tomato sauce. Nothing in a can will do once you make this stuff! Roasting the tomatoes gives a special richness and savory-ness making you the SAUCE MASTER in the neighborhood (or with your family, friends and mother in law!) :)... More Prep:45m Cook:180m Servings:6	C2max
	italian

Tomato bounty from 2

BEFORE roasting

Finished Sauce - YUM

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Ingredients

This makes one generous quart of homemade, roasted tomato sauce.

 20-30 (approx. 5-6 lbs) ROMA good-sized tomatoes, rinsed and dried (enough to fill a couple of rimmed baking sheets with halved tomatoes)

 6 cloves garlic, smashed and sliced in half if necessary

 2 tsp salt – ensure your tomatoes get a good sprinkling before roasting!

 ~ 1 ½ C finely minced onion DIVIDED - (about ½ C sprinkled on tomatoes before roasting; about 1 C goes into milled tomatoes for flavor once you finalize the sauce)

 4 TB FRESH or 2 TB dried oregano, divided (1 TB sprinkled on tomatoes before roasting, 1 TB into finalized sauce)

 ~ ½ C extra virgin Olive Oil (coat your roasting pans before you lay tomatoes down, drizzle remaining on top of tomatoes before they go into the oven)

 ½ - ¾ C dry white wine such as Pinot Grigio, Sauvignon Blanc or Fume Blanc

 1 LG KNORR beef bouillon cube (or 2 small)

Directions

It's all in the prep time. Lots of organizing and chopping to get ready but it comes together VERY quickly once you start roasting - you're practically DONE!

TOMATO ROASTING: Preheat oven to 300 and prepare 2 baking sheets for the tomatoes by slathering them with olive oil. Slice the tops off the tomatoes. Split them open long-wise. Use your two fingers to de-seed the tomatoes as you go. (You may want to wear latex gloves to protect hands from acidity of tomatoes. If you have the type of mill that de-seeds, don't worry about the de-seeding part!)

Lay your tomatoes cut-side up, filling the sheets w/the tomatoes. Stick the garlic pieces into the tomato halves randomly; sprinkle some onion, salt & oregano over the tomatoes. Drizzle the tomatoes lightly with olive oil and put in preheated oven.

Roast the tomatoes for about 2 to 2 ½ hrs (adjust roasting time depending on how large your tomatoes are). Cool the tomatoes and process through a mill which removes skins and garlic chunks.

CREATING SAUCE: Once the tomatoes are milled, put your remaining onions and oregano into the simmering pan (you can also mill your tomatoes by using an immersion blender to mill them). Add the bouillon cube, add the white wine and bring to a boil, then reduce and simmer slowly until consistency you desire. Surprisingly this should take no more than 30 min to 1 hr. If your tomatoes are BIG or extra juicy, or you made a HUGE batch, you can always simmer your sauce longer! Taste and adjust seasoning to your likeness.

NOTE: You can also ‘change up’ your final sauce by sautéing aromatics such as carrots & green pepper (I mince mine for quicker cooking – it also results in a smoother textured sauce. You can’t ‘see’ the aromatics but you can taste them! For amounts used: approx. ½ c carrots, 2 TB green pepper) in the pan before adding the milled tomatoes, wine & herbs.

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