Go Back

Oven Roasted Tomato Sauce

Connie Taylor
Prep Time 30 minutes
Cook Time 3 hours
Milling the tomatoes into sauce 30 minutes
Course Side Dish
Cuisine American
Servings 5 pint jars (approx)

Ingredients
  

  • olive oil
  • 8 lbs ripe garden tomatoes cut in quarters
  • 6 cloves garlic unpeeled
  • 3 sprigs oregano
  • 6 sprigs thyme
  • 20 basil leaves
  • kosher salt to taste
  • Fresh ground pepper to taste
  • 1 tbsp sugar
  • Juice one whole lemon or 2 to 3 tablespoons lemon juice
  • 3 bay leaves

Instructions
 

  • Preheat oven to 300 degrees.
  • In shallow baking dish(s), lightly oil the bottom with olive oil and arrange tomatoes, garlic, and herbs. Generously sprinkle salt over tomatoes and top with a pinch of fresh ground pepper.
  • Roast for 2 hours, removing garlic after an hour or so. Set aside to cool. Then squeeze the garlic out of the casing and toss in with the tomatoes.
  • Place tomatoes, garlic and herbs in a food mill on medium grate over a large, heavy pot. Churn the tomatoes through and discard the skins and seeds. Don’t forget to scrape the bottom of the grate to get all the thick puree.
  • Place pot on med/hi heat. Add sugar, lemon juice and bay leaf. Adjust seasonings to taste. When sauce is about to boil, turn heat down to med/low and simmer for 1 hour or so, depending on the desired thickness. Remove bay leaf and strain the sauce for a few minutes to remove excess water.
  • Serve hot over your favorite vegetables or pasta.

Notes

This recipe is terrific for canning in a hot water bath.
 
happybellyfoodie.com