Monday, July 26, 2010

Easy Tomato Sauce

Easy Tomato Sauce

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Preheat oven to 325 degrees F.

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs.

Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes.

Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins.

Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

**I am going to can this sauce following my Water Bath Canner's Instructions


girlichef said...

Yum, your tomato sauce sounds very comforting and delicious! Thank you for sharing it with Two for Tuesdays this week =)

Christy said...

I have never seen a baked tomato sauce - oh I bet it has great flavor! Thanks for linking this to Two for Tuesdays!

Butterpoweredbike said...

What an interesting idea, I bet that really concentrates the flavor. I'm trying to decided which sauce recipe to use for canning, and this baking idea has got my interest now. Thanks for sharing this with T4T.

the clark clan said...

Hi Carolyn and welcome to the two for tuesday recipe blog hop. Please put a link back to the blog hop so others can join in on the fun! I am now following your blog. This recipe is divine and we call it Pomodoro in our house and use it all summer! I have had good success with canning it, but I havent ever done it with roast tomatoes and that is certainly going to make it much richer than the sauces I have made! Cool beans! :) Alex@amoderatelife