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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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 six months. If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.

Cooking Light NOVEMBER 2010

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.3g
  • Carbohydrate: 14.4g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 167mg
  • Calcium: 27mg
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Slow-Roasted Tomato Marinara recipe

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