Still working on that last big bowl of garden tomatoes and this was a winner! So flavorful! Even Zach came up after getting home from work and eating dinner to tell me how much he liked this sauce and it’s easy too, you just need to get going a little earlier in the day if you want if for dinner. It’s a Food Network recipe from Alton Brown.
20 Roma tomatoes, halved and seeded (I didn’t have quite enough Romas so used the other kinds from my garden too, Early Girls and Beefsteaks, and I actually used about 30 total tomatoes because some of my Romas were really small)
1/4 cup olive oil
1/2 teaspoon Kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves (I used dried)
1 tablespoon finely chopped thyme leaves (I used dry here too)
1 cup white wine or 1 1/2 cups chicken broth (vegetable broth for vegan)
1 Preheat oven to 325.
2 In two 13 x 9″ pans, place tomatoes halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic and herbs. Bake tomatoes for 2 hours. Check tomatoes after 1 hour and turn down heat if they seem to be cooking too quickly (which mine were so I lowered the temp to 300 and I drizzled them with a little more olive oil too). After 2 hours, turn the oven up to 400 and bake another 30 minutes. (My tomatoes were done after 2 hours and staring to burn so I took them out then.) Remove from oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. (I used my blender which worked great, I bet you could use a food processor also.) Add white wine (or chicken broth), bring to a boil, reduce heat to low and cook for 5 minutes.