Ingredients: |
Ingredients: 18 ripe Roma (Paste) tomatoes (halved and cored)
3 cloves garlic, finely chopped
1/2 small onion, diced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper (fresh cracked - medium grind)
1 tablespoon sugar
1 tablespoon Italian seasoning
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh rosemary, finely chopped
|
Directions: |
Directions:Preheat oven to 300°. Line a baking sheet with parchment paper or silpat mat.
In a microwave safe bowl combine onion, garlic and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove bowl from the oven you will smell the heavenly aroma of garlic and onion. Add salt, pepper, italian seasoning and sugar to bowl and stir to combine.
Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all tomatoes are well coated. Place tomatoes cut side up on the baking sheet. Sprinkle with fresh basil, rosemary and any remaining olive oil mixture from the prep bowl.
Place on middle rack in oven. Cook for 2 hours at 300°. If doubling recipe rotate pans ½ way through. After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
Turn oven up to 400° and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°.
Remove pan from oven and transfer tomatoes to the bowl of a food processor. Process until tomato sauce is at your desired consistency. I like mine saucy, not too chunky.
Note: The tomatoes will cook faster if you remove the seeds, so watch your time. |
This recipe for Oven Roasted Tomato Sauce is from