Oven Roasted Tomato Sauce

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Oven Roasted Tomato Sauce

 

I love fresh tomato sauce and am always looking for recipes.

I found this one last summer and its wonderful.

I made it 3 times and put in 2 cup containers to freeze.

It will keep in the refrigerator for one week or can be frozen for 3 to 6

months.

 

5 pounds ripe tomatoes

1 sweet yellow onion

8 large, unpeeled garlic cloves

1/4 cup extra virgin olive oil

1/2 cup fresh basil leaves, roughly chopped

1/4 cup fresh chopped parsley

1/4 teaspoon red pepper flakes

Sea salt, to taste

1 to 3 teaspoons sugar, to taste

 

Position a rack in the middle of the oven and preheat to 475 degrees.

Wash tomatoes and remove stems.

Cut into quarters, or eighths if very large, and transfer to a large bowl.

Peel the onion and cut into 1-inch wedges; add to bowl along with the garlic

cloves.

Drizzle the oil over the mixture and toss to coat.

Transfer to a broiler pan or shallow baking pan and cook for 10 minutes at 475

degrees.

Then, reduce heat to 425 degrees and continue cooking for 40 to 50 minutes, or

until the onions are very soft.

Let mixture cool completely.

When tomatoes are cool, remove skins and discard.

Squeeze the garlic cloves and discard skins.

Transfer the sauce to a blender or food processor and puree in batches.

Place sauce in a medium pan and add the basil, parsley, red pepper flakes, salt

and sugar, to taste.

Warm slowly over medium heat until sauce is hot.

Makes 5 cups.