Slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce. You can freeze the sauce in pint containers for up to six months. If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
4 pounds plum tomatoes, halved lengthwise
1/3 cup water
4 teaspoons extra-virgin olive oil
3/4 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 garlic cloves, minced
1/3 cup dry red wine
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 250°.
Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250° for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.
Heat oil in a saucepan over medium-high heat. Add onion and next 3 ingredients (through garlic); sauté 5 minutes or until tender. Add wine; cook 3 minutes or until liquid nearly evaporates. Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; stir in salt and pepper.
I've been totally excited about this all week, and right now I'm frustrated. It says the recipe is supposed to yield about 4 cups of sauce, but right now I don't even think I have a cup of strained tomatoes. I've been trying to force the unstrained and pureed tomatoes through a sieve for about 20 minutes, and, well... It's not going well. I think I am going to just throw it all away, because it's just going to be this watered down mess if I finish it without the proper amount of tomato sauce. Unfortunately, I think this recipe is a bust.
I was excited to make this based on how highly they spoke of it in the magazine. Spent over $12 on tomatoes, and like the other reviewers, most of them ended up burnt and the consistancy was like that of tomato paste. There was no way I was even able to strain it either and I don't see how you could. It tasted a bit like a sun-dried tomato sauce, but very bitter and thick even after adding twice the amount of sugar and water. Was the recipe incorrect or something? Reading the other reviews it leads me to think it was. Definitely won't be making this one again.
Watch out this recipe was not well tested. I tried the food processor, but could not get anything through a sieve as they recommended.(Don't understand the purpose of straining.)You must at least double or triple the amount of water and it still only makes about 1/2 of what they say it will make. For the effort the taste is not anyhing special. Would never recommend!
I'm not sure why this was rated so highly in the magazine. The house smelled amazing while the tomatoes roasted, but when I checked the oven after only 5 1/2 hours, about a quarter of the tomatoes were burnt and could not be used. The flavor was pretty good, but not worth all the effort. The yield was also much smaller than stated, even factoring in the burnt, unused tomatoes.
Good sauce. Used it to make Cooking Lights Eggplant Parmesan that is so delicious. I think it helped the eggplant that this sauce was so think in that it didn't get the eggplant to mushy. For normal pasta however, this sauce was too think and hardly made much in terms of volume. The recipe was pretty simple all things considered.
I love the results of this recipe but I have had to tweak a few things: I remove the seeds from the plum tomatoes, add an extra 2 tsp of EVOO to the tomatoes when tossing with herbs, after cooking blend the baked tomatoes with the water used to deglaze the pan, add broth to supplement content (because it doesn't make the 4 c. amount), blend end product because I like a smooth sauce. These alterations have helped to make a better sauce in my opinion.
The house smelled great and this got good reviews from my husband, however it yielded less sauce than stated.It seemed a little bitter Could be the quality of the oregano. Next time I'll use more garlic, onion & wine. I may have simmered it ten min. too long while waiting for the pasta. That can make the herbs go bitter, too. May use it instead of tom.paste in reg. recipe, too.
I really liked the flavor, but the consistency was more like a tomato paste than a marina sauce. It left my house smelling spectacular, and i think the next time i will add a bit more water, and hey, a little more wine never hurt anyone!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!