Slow-Roasted Tomato Marinara |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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 tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250 degrees 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; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.
3. Heat oil in a saucepan over med-high heat. Add onion, and next 3 ingredients (through) garlic; saute 5 mins or until tender. Add wine; cook 3 mins or until liquid nearly evaproates. Stir in tomato mixture and 3/4 cup water; bring to a boil. Cover, reduce heat, and simmer 15 mins, stirring occasionally. Remove from heat, stir in salt and pepper.
|
|