Roasted Tomato Sauce
Here is a summertime Roasted Tomato Sauce recipe from one of MHCG’s members.
The photo is before roasting. Looks great. Thanks Jenny.
Use a rimmed non-stick cookie sheet. Coat the pan with a little olive oil.
Thinly slice a yellow or white onion and spread slices on the pan.
Core and slice tomatoes in half around the middle, and place over the onion slices.
Coarsely chop a handful of garlic cloves and sprinkle on top of the tomatoes.
Top it all with a handful of coarsely chopped basil and oregano.
Sprinkle with salt and pepper, and add a drizzle of olive oil.
Roast in a 300F oven for 1.5 hours, then turn off the oven and let the tomatoes cool on the pan in the oven. Then either scrape the roasted tomatoes, onions, garlic, and herbs into a food processor and process until thick and smooth, or run the veg through a tomato mill (food mill with small holes).
Add seasonings to taste. Use immediately, or put in airtight containers in the refrigerator, or process in canning jars.