Ingredients
-
2
-
4
-
1
-
1/2
-
1
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Oven Roasted Tomato Sauce, I have used this recipe for years and it never fails I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches, for the freezer use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process I have strained the sauce at times to remove the seeds Though most people don’t mind tomato seeds , If you can this what is proceeding time, THE BEST! It’s so easy to make and comes out delicious every time I’ve made this the last 2 years with boxes of ugly seconds tomatoes from a local farmer I freeze dinner portions in ziplock bags which last the entire year – no more store-bought sauce!
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Steps
|
1
Done
|
Preheat the Oven 400f. |
|
2
Done
|
Slice Tomatoes in Half, Set Aside. |
|
3
Done
|
Pour the Olive Oil Onto a Large Baking Sheet and Spread It Around the Sheet. |
|
4
Done
|
Sprinkle Evenly the Garlic, Herbs, Sugar, Salt and Pepper Over the Oil. |
|
5
Done
|
Place the Tomatoes Cut Side Down Onto the Baking Sheet. |
|
6
Done
|
Roast For About 30-40 Minutes, or Until the Skins Start to Lift from the Tomatoes. |
|
7
Done
|
Allow to Cool. |
|
8
Done
|
Remove the Skins and Put the Sauce Into a Large Bowl and Break Up the Flesh With a Fork. |
|
9
Done
|
Reheat Sauce If Using Immediately. |
