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"Hunger is the best sauce in the world."--Cervantes


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This recipe for ROASTED TOMATO SAUCE, by , is from Memories of Home, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dianna Mattson


18 ripe Roma Tomatoes (halved & cored)
3 Cloves Garlic - finely chopped
1/2 small Yellow Onion - diced
1/4 cup Extra Virgin Olive Oil
1 tsp Kosher Salt
1/2 tsp fresh ground Black Pepper
1 Tbsp granulated Sugar
1 Tbsp Italian Seasoning
2 Tbsp fresh Basil - finely chopped
1 Tbsp fresh Rosemary - finely chopped

Preheat oven to 300F
Line a baking sheet with parchment paper.
In a microwave safe bowl combine onion, garlic & olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove the bowl from the oven you will smell the heavenly aroma of garlic & onion.
Add salt, pepper, italian seasoning and sugar to bowl and stir to combine. Sugar will help to cut the acidity of the tomatoes.
Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over and toss with your hands or a spoon. Make sure all of the tomatoes are well coated.
Place tomatoes cut side up on the baking sheet. Sprinkle with the fresh basil, rosemary and any remaining olive oil mixture from the prep bowl.
Place tray on middle rack in oven. Cook for 2 hours. After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
Turn the oven up to 400F 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. Approx 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.

Personal Notes:
Personal Notes:
The tomatoes will cook faster if you remove the seeds, so watch your time. I have also made this and threw in chopped peppers with the tomatoes and roasted in oven. I prefer this addition - up to you.
After using the food processor - I cool the sauce then freeze in sizes that work for us. Great sauce! Use your imagination (or your extra spices).




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