Ingredients
- 20 Roma tomatoes, halved and seeded
- 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
- 1 tablespoon finely chopped thyme leaves
- 1 cup white wine
Directions
Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
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By gennseng
Seminole, FL
on May 21, 2012
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So easy and so good! I didn't have a food mill so I just used my hand emulsifier and it worked fine. I also skipped the wine because I didn't have any and it was still delish. I have made it twice now and used local Florida tomatoes instead of Roma. Why didn't I try this sooner.
By Maito
on April 11, 2012
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Yummy sauce. The roasting really brings out the flavor. I halved the oil and used red wine. I also added ground turkey and mushrooms to the simmer stage. The onions burned a bit, so I would make them larger and only cook them an hour (I did not roast the minced garlic, I knew it would burn - added it later.
By CJ44
Costa Rica
on April 04, 2012
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Very good! Now it is my favorite!!
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