I particularly love to do this sauce in the summer with the ripe Roma or Plum tomatoes and the fresh herbs.  It freezes really well and is wonderful when blended with a good jarred sauce.  I have gotten rave reviews on this one.  It is a pure taste of summer pulled from the freezer in the middle of winter.

Slow Roasted Tomato Sauce

 

1/3 C olive oil (divided)

4-5 lbs. Plum tomatoes, cored and halved

10 garlic cloves peeled and left whole (Hope you like garlic!)

1 large onion quartered and sliced or a half of extra large Vadahlia onion

Kosher salt and freshly ground pepper – to taste

1/4 C white wine

2 T freshly minced thyme or 1 T dried

1 1/2 T freshly minced oregano or 1 T dried

3/4 can of vegetable stock

½ C fresh basil leaves cut into thin ribbons

Preheat oven to 275*.  Lightly brush large roasting pan with olive oil and arrange the tomato halves cut side down to cover the bottom of the pan.  Leave some oil for drizzling on the tomatoes at the end.   Add the garlic cloves and onion slices on top of the tomatoes.  Sprinkle the tomatoes with the olive oil.  Sprinkle thyme, oregano, salt and pepper on top of the vegetables.  Drizzle with the wine.  Roast the vegetables uncovered for 2-3 hours.  Let them cool.  Transfer the vegetables to a blender.  Add small amounts of vegetable stock and basil as you puree the sauce in small batches.

This is a very concentrated delicious sauce.  Add other tomato sauce or jarred sauce to blend the flavors.

Reheat and serve over pasta.