Slow Roasted Tomato Sauce

Tomato sauce

 

My stars it’s been a BUSY week. The Mom Iniative is planning for a conference which I am going to be a speaker and assisting behind the scences–SO EXCITED.  And I blogged about Kitchen Tips & Recipes to Tame the Evening Chaos and offered 10 Discipline Tips for Teen Moms, so check it out.

I’ve been in touch with MOPS International and they are sharing some blogging love. Next week my blog will be featured at MOPS International in celebration of the beautiful mess each of us are. Not to mention, I will be giving away a MOPS membership and another Target gift card. So stayed tuned. The contest is easy, share the love of my blog and leave a comment on Tuesday September 3rd.

Now for the Tomato Sauce Recipe. This one is easy to make and is so tantalizing to the taste buds, I will never make another kind of sauce again. All week, I’ve been experimenting with it as a mariana  or topping it on spaghetti, pizza, and our new favorite dish of Stuffed Pasta Shells. 

So here is the question, would you be interested in reading a book about our journey to Clean Eating which would be packed with stories about how we got started, tips, conversion charts, and of course recipes? If so, let me know. I think the subtitle may be: when pit shaving is not optional.

And one more thing, we suspect our daughter may have a wheat allergy or gluten allergy. Do you have tips for her lunch box? I need help with that for sure. We are going to experiment with her diet for 6 weeks and see if it helps. Onto the BEST recipe ever. 

Slow Roasted Tomato Sauce
Yields 4
An easy way to dice up your garden veggies. Perfect sauce to top anything!
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Prep Time
25 min
Cook Time
2 hr 30 min
Prep Time
25 min
Cook Time
2 hr 30 min
Ingredients
  1. 20 tomatoes (any variety), halved
  2. 1/4 cup olive oil
  3. 1/2 teaspoon kosher salt
  4. 1 teaspoon pepper
  5. 1/4 cup balsamic vinegar
  6. 1 cup finely diced onion ( I used tiny pearl onions)
  7. 3 to 4 bell peppers or any mild garden pepper
  8. 2 teaspoons minced garlic
  9. 2 tablespoons finely chopped oregano leaves
  10. 2 tablespoon finely chopped thyme leaves
  11. 1 tablespoon chopped basil
  12. 1 cup red moscato wine
Instructions
  1. Preheat oven to 325 degrees F.
  2. In 2 (13 by 9-inch) pans place tomato halves cut side up.
  3. Sprinkle with oil, salt and pepper, onion, garlic, and herbs.
  4. Bake tomatoes for 2 hours.
  5. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly.
  6. Then turn the oven to 400 degrees and bake another 30 minutes.
  7. Remove from the oven and process tomatoes with a puree a hand blender in a saucepan.
  8. Add wine, bring to a boil, reduce heat to low and cook for 5 minutes.
Notes
  1. Perfect for freezing as well. Allow sauce to cool before placing in freezer safe containers or bags.
  2. Note: If you double or triple this recipe to stock your freezer for a quick tomato stock, consider freezing the stock left behind in the pans. I toss mine into icecubes and add 2 to 3 for quick pasta dishes.
Adapted from Alton Brown
Adapted from Alton Brown
Heather Riggleman https://heatherriggleman.com/

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