Roasted Tomato Sauce
Makes 6 to 8 cups of sauce. Recipe is by Teresa B. Day. I used Red Stick Spice Company’s Garlic Olive Oil & Tuscan Seasoning. You can also use Italian seasoning.
1?3 cup olive oil, plus 2 tablespoons
6 to 8 large ripe tomatoes
1?3 cup garlic cloves
1/2 cup basil leaves, whole
2 tablespoons Tuscan seasoning or Italian seasoning
Sea salt and fresh cracked black pepper
1. Preheat oven to 275 F. Coat the bottom of a rimmed cookie sheet or baking pan with 2 tablespoons of olive oil. Slice the tomatoes in half. Place each half, cut side down, in the pan. 2. Sprinkle garlic cloves throughout. Drizzle with 1?3 cup olive oil. Season with Tuscan seasoning, sea salt and cracked black pepper. Place fresh basil leaves on top. Bake uncovered for 4 to 5 hours.
3. Pulse tomatoes, garlic and basil in a food processor until it forms a slightly chunky puree. Pour into 1- or 2-cup sized freezer containers. Take a container of sauce out and use it for pastas or pizzas any time you like.