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ROASTED RED SAUCE




List of Ingredients



• 28 OUNCE CAN WHOLE ITALIAN PLUM TOMATOES IN JUICE
  
• 1 LARGE ONION
  
• 1 LARGE CARROT
  
• 1 TABLESPOON OLIVE OIL
  
• 1 LARGE CELERY STALK FINELYCHOPPED
  
• 1 JALAPENO PEPPER, SEEDED AND FINELY CHOPPED
  
• 2 TEASPOON DRIED OREGANO
  
• 1 TEASPOON DRIED THYME
  
• 1/2 TEASPOON SUGAR
  
• 1 TEASPOON DRIED ROSEMARY
  
• 28 OUNCE CAN CRUSHED TOMATOES
  
• SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
  
• 1/2 CUP LOOSELY PACKED FRESH BASIL LEAVES, TORN INTO SMALL PIECES
  






Instructions



1. PREHEAT OVEN TO 325°.
   
2. DRAIN WHOLE TOMATOES AND RESERVE JUICE, SET ASIDE JUICE. PEEL AND QUARTER ONION. REMOVE SOME OF THE PAPERY OUTER PEEL FROM GARLIC HEAD WITHOUT SEPARATING CLOVES. CUT CARROT INTO 3 OR 4 PIECES.
   
3. PUT TOMATOES, ONION, GARLIC AND CARROT IN A LARGE SHALLOW BAKING PAN. ADD 2 TEASPOONS OLIVE OIL AND TOSS VEGETABLES TO COAT. ROAST UNTIL GARLIC IS SOFT AND ONION LOOKS WILTED AND TOMATOES ARE JUST SLIGHTLY CHARRED, ABOUT 1 HOUR.
   
4. WHEN VEGETABLES ARE COOL ENOUGH TO HANDLE, FINELY CHOP ( OR COARSELY PUREE IN A FOOD PROCESSOR) ROASTED TOMATOES, ONION AND CARROT.
   
5. IN A LARGE STOCK POT HEAT REMAINING TEASPOON OIL OVER MEDIUM HEAT. ADD CELERY AND JALAPENO AND COOK, STIRRING OFTEN, UNTIL SOFTENED, ABOUT 5 MINUTES. SEPARATE GARLIC CLOVES AND SQUEEZE ROASTED GARLIC INTO POT. ADD ROASTED VEGETABLES, SUGAR, OREGANO, THYME AND ROSEMARY AND COOK, STIRRING OCCASIONALLY, 5 MINUTES. ADD CRUSHED TOMATOES. SIMMER ABOUT 1 HOUR.
   
6. IF SAUCE BECOMES TOO THICK, ADD RESERVED LIQUID FROM RESERVED WHOLE TOMATOES. SEASON WITH SALT AND PEPPER, ADD BASIL LEAVES AND COOK 2 TO 3 MINUTES TO IMPART THE BASIL FLAVOR.
   
7. 8 SERVINGS
   
8. DON'T BE ALARMED OVER THE AMOUNT OF GARLIC THAT IS IN THIS SAUCE, WHEN ROASTED, THE GARLIC BECOMES SWEET AND MILD AND ADDS A GREAT FLAVOR TO THE SAUCE.