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–+ servings

Roasted Tomato Sauce

ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 55 minutes
Yield: 4 cups

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

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.