Rating: 2.5 stars
8 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light November 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • 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.

Nutrition Facts

99 calories; fat 4.9g; saturated fat 0.7g; mono fat 3g; poly fat 0.9g; protein 2.3g; carbohydrates 14.4g; fiber 3g; cholesterol 0mg; iron 1.4mg; sodium 167mg; calcium 27mg.
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