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Basic Roasted Tomato Sauce




Source of Recipe


"slow-roasted Tomato Sauce," Something Extra (magazine), May


Recipe Introduction


Makes about 4 cups.
Nutrition for 1/2-cup serving: 80 calories, 2 g protein, 4 g total fat (0.5 g sat.), 10 g carbohydrate, 3 g fiber, 6 g sugar, 0 mg cholesterol, 160 mg sodium, 1 point


List of Ingredients




Prep time: 10 minutes, Cook time: 50 minutes

4 lb. ripe tomatoes, seeded and halved
2 tbsp. extra virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp, salt
Freshly ground pepper to taste

Recipe



Preheat oven to 425°F. Place tomatoes cut side up on a large baking dish and drizzle with oil. Bake for 10 minutes, then turn and bake for 10 minutes more. Let cool, then slip skins off and coarsely chop tomatoes.
Place tomatoes and their juices in a medium saucepan. Add onion, garlic, salt ad pepper and simmer, covered, 15 minutes. Remove cover and simmer for 15 minutes more.

Variation: For an Italian sauce, add 2 tsp. Italian herb seasoning to sauce and simmer for 10 minutes more.

Freeze now to use later: Ladle 1 1/2- or 2-cup portions into airtight freezer containers or bags. Store in the freezer up to two months. Thaw overnight in the refrigerator.