Sauce and Salsa Recipes
Roasted Tomato Sauce
Yield: 4 1/2 cups
Ingredients
- 3 pounds tomatoes (as ripe as possible)
- 1/4 cup pure olive oil
- 6 to 8 large garlic cloves, peeled
- 1 cup fresh basil leaves or 1/2 cup fresh oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Heat oven to 325 degrees F.
- Peel tomatoes by dipping them in boiling water for 30 to 40 seconds; slip off the skins. Remove cores. Cut tomatoes in half around the middle and squeeze out seeds. Quarter tomatoes and place them in a baking pan lined with foil.
- Put remaining ingredients over the tomatoes and bake for 2 to 3 hours, or until tomatoes collapse, become saucy, begin to lose moisture and turn slightly brown. Stir the mixture occasionally to break up. (As moisture cooks out, volume decreases.)
- When the tomatoes have been reduced to a chunky sauce, remove from oven.
- Run through the food processor or use in chunky form.