Slow-Roasted Tomato Marinara

Slow-Roasted Tomato MarinaraRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.


8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.