Roasted Tomato Sauce

Name: Roasted Tomato Sauce
Prep time: 25 min
Total time: 175 min
Ingredients: 20 Roma tomatoes, halved and seeded; 1/4 cup olive oil; 1/2 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 cup finely diced onion; 2 teaspoons minced garlic; 1 tablespoon finely chopped oregano leaves; 1 tablespoon finely chopped thyme leaves; 1 cup white wine

ACTIVE TIME: 25

TOTAL TIME: 2 55

Yield: 4 cups

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Software

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Specialized Hardware

Food mill

ACTIVE TIME: 25

TOTAL TIME: 2 55

Yield: 4 cups

Procedure

Heat oven to 325ºF.
In 2 (9-by-13-inch) pans, place tomato halves, cut-side up. Sprinkle with oil, salt, pepper, onion, garlic, and herbs, and bake for 2 hours. Check the tomatoes after 1 hour, and turn down the heat if they seem to be cooking too quickly. After 2 hours, turn the oven to 400ºF and bake another 30 minutes.
Remove tomatoes from the oven and process through a food mill on medium dye setting over a small saucepan. Discard the skins. Add the white wine and bring to a boil. Reduce heat to low and cook for 5 minutes.
Serve immediately or let cool to room temperature, seal in an airtight container, and freeze for up to 1 year.