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How to cook slow roasted tomato sauce

Cook Slow Roasted Tomato Sauce

39
STEPS
INGREDIENTS
Start by washing the tomatoes, then slice them in half, lengthwise.

Start by washing the tomatoes, then slice them in half, lengthwise.

Place the tomatoes skin side down on a baking sheet. Drizzle 2 Tbsp extra virgin olive oil over them.  Sprinkle 1 Tbsp herbs de Provence and 1 Tbsp salt on the tomatoes as well.

Place the tomatoes skin side down on a baking sheet. Drizzle 2 Tbsp extra virgin olive oil over them. Sprinkle 1 Tbsp herbs de Provence and 1 Tbsp salt on the tomatoes as well.

Place tomatoes in 200 degrees F oven for 3 hours. I roast 2 sheets at a time in the upper third of my oven (mine heats from below). I switch the baking sheets halfway through to ensure even cooking.

Place tomatoes in 200 degrees F oven for 3 hours. I roast 2 sheets at a time in the upper third of my oven (mine heats from below). I switch the baking sheets halfway through to ensure even cooking.

When tomatoes come out of the oven, run them through a food mill to separate the flesh from the seeds and skins.

When tomatoes come out of the oven, run them through a food mill to separate the flesh from the seeds and skins.

After milling the tomatoes, make your sauce. I  like to saut\u00e9 onions, garlic & carrots, add them to the sauce and simmer for 30 minutes. About 10 minutes before finishing, I add fresh basil or thyme.

After milling the tomatoes, make your sauce. I like to sauté onions, garlic & carrots, add them to the sauce and simmer for 30 minutes. About 10 minutes before finishing, I add fresh basil or thyme.

Once the sauce is done to your liking, fill 9 sterilized pint jars & can or freeze. I find Romas are more savory & best with meat sauces. San Marzanos make a sweeter sauce that is best as a marinara.

Once the sauce is done to your liking, fill 9 sterilized pint jars & can or freeze. I find Romas are more savory & best with meat sauces. San Marzanos make a sweeter sauce that is best as a marinara.

  • 20.0lb Organic Roma or San Marzano tomatoes
  • 4.0Tbsp Herbs de Provence
  • 8.0Tbsp Extra Virgin olive oil
  • 2.0 Small yellow onions, minced
  • 2.0 Medium carrots, minced
  • 3.0 Garlic cloves, minced
  • Salt & pepper to taste
  • Food mill
  • 9.0 1 pint jars
  • Canner