Slow Raosted Tomato Marinara |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) sugar |
1 tablespoon(s) extra-virgin olive oil |
3/4 teaspoon(s) dried basil |
1/2 teaspoon(s) dried oregano |
4 pound(s) plum tomatoes halved lengthwise |
cooking spray |
1/3 cup(s) water |
4 teaspoon(s) extra-virgin olive oil |
3/4 cup(s) onion chopped |
1 teaspoon(s) dried basil |
1/2 teaspoon(s) dried oregano |
3 clove(s) garlic minced |
1/3 cup(s) dry red wine |
2/3 cup(s) water |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) freshly ground black pepper |
Directions:
1. Preheat oven to 250 degrees.
2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomatoe halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250 for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; sppon tomatoe mixture into food mill. Press mixture through food mill; keep warm.
3. Heat oil in saucepan over med-high heat. Add onion and next 3 ingredients (though garlic); saute 5 mins or until tender. Add wine; cook 3 mins or until liquid nearly evaporates. Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 mins, stirring occasionally. Remove from heat; stir in salt and pepper.
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