Thursday, October 9, 2014

Oven-Roasted Tomato Sauce

4 lb Roma tomatoes quartered (8cups)
 1cup chopped onion
 4 cloves garlic (whole)
 2 tsp kosher salt
 1 tsp red pepper flakes
 1 tsp sugar 
1/2c olive oil 
1/2c snipped fresh basil

Preheat oven to 450.
Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar in a large casserole dish. 
Toss tomato mixutre with olive oil; roast 35-40 minutes until tomatoes have softened. 
Remove from oven and mash with a potato masher, keeping timatoes a bit chunky.
Stir in basil.


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