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Slow-Roasted Tomato Marinara

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: about 1/2 cup)
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.

Ingredients

  • 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
  • Cooking spray
  • 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

Nutrition Information

  • calories 99
  • fat 4.9 g
  • satfat 0.7 g
  • monofat 3 g
  • polyfat 0.9 g
  • protein 2.3 g
  • carbohydrate 14.4 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 167 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 250°.

  2. 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.

  3. 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.