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Oven-Roasted Fresh Tomato Sauce

Source of Recipe


Colorado Country Life, May 2002






List of Ingredients



• 2-1/2 lbs. fresh tomatoes *
  
• 1 tsp salt
  
• 1-1/2 Tbsp olive oil
  
• 1/2 cup chopped onion
  
• 1 cup water
  
• 1/2 tsp Italian seasoning
  






Instructions



1. Preheat oven to 300 degrees (F). Core each tomato and cut vertically into 4 slices. Arrange tomatoes on a lightly greased 10x15-inch shallow baking pan. Sprinkle with salt. Bake until soft and slightly golden, about 1-1/2 hours.
   
   
2. In a large saucepan, heat oil over medium heat until hot. Add onion; cook and stir until softened, about 5 minutes. Add tomatoes, 1 cup water, and the Italian seasoning; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes.
   
   
3. Pour sauce into the container of a food processor; whirl until smooth.
   
   Serve over pasta, chicken, or fish; or use as a dip for breadsticks.
   
   Makes 3 cups.
   
   






Final Comments


* Use tomatoes held at room temperature until fully ripe.