Slow Roasted Tomatoes (for Sauce)

A perfectly lazy and simple way to save summer’s tomatoes for winter or to make a wonderfully concentrated sauce for pasta, pizza or lasagne.

Slow roasted tomatoes, done!

(original post)

Slow Roasted Tomatoes (for Sauce)

4 pounds tomatoes, any variety, I like to use a mixture cherry tomatoes and Early Girl or Roma or San Marzano tomatoes
Handful of fresh basil leaves (~1/3 cup)
1 tsp. oregano (you can use any kind of herb you like, this is what I like)
1-3 cloves garlic, finely sliced
1/4 cup olive oil
1/2 cup unsalted butter
sea salt and pepper

Preheat oven to 250 F while you prep the tomatoes. Wash and destem the tomatoes (if you are using cherry tomatoes this is a bit tedious but a fine “in front of the TV” kind of job). Cut large tomatoes into quarters and smaller ones into halves and place on a 1/2 sheet pan or a jelly roll pan or large shallow roasting pan. Add the garlic and herbs and olive oil and toss gently, season with salt and pepper and add dots of the butter.

Roast for 3 hours until the tomatoes are wrinkled and concentrated. Scrape everything, including the juices and butter, into a storage container.

At this point you can choose to:
— leave everything whole
— puree everything in a food processor, food mill or using an immersion blender
— remove half and puree the other half, and then stir in the unpureed tomatoes

Chill for another day or use immediately as a sauce for hot cooked pasta, or freeze for a dreary winter night.


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