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
½ 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.
When you’re ready for pasta or pizza, you’re sauce is ready to go, too.