Slow-Roasted Tomato Marinara

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 6 months. If you don;t have a food mill, puree the sauce in a blender or food processor and strain through a sieve.

Yield: 8 servings
Community Recipe from

Ingredients

  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) extra-virgin olive oil
  • 3/4 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried oregano
  • 4 pound(s) plum tomatoes halved lengthwise
  • Cooking spray
  • 1/3 cup(s) water
  • 4 teaspoon(s) extra-virgin olive oil
  • 3/4 cup(s) onion chopped
  • 1 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried oregano
  • 3 clove(s) garlic minced
  • 1/3 cup(s) dry red wine
  • 2/3 cup(s) water
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper

Preparation

  1. 1. Preheat oven to 250 degrees.
  2. 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 degrees 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. 3. Heat oil in a saucepan over med-high heat. Add onion, and next 3 ingredients (through) garlic; saute 5 mins or until tender. Add wine; cook 3 mins or until liquid nearly evaproates. Stir in tomato mixture and 3/4 cup water; bring to a boil. Cover, reduce heat, and simmer 15 mins, stirring occasionally. Remove from heat, stir in salt and pepper.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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