Name: Slow-Roasted Tomato Basil Sauce
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 3.5 pounds tomatoes, cored and cut crosswise into 1/2-inch slices; salt to taste; freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1/3 cup chopped basil leaves (or more)

Slow-Roasted Tomato Basil Sauce

Print Recipe

Basic, simple tomato sauce.

Author: Lesley Belle
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 2+ cups 1x
Category: Tomato

Ingredients

Scale

3.5 pounds tomatoes, cored and cut crosswise into 1/2-inch slices
salt to taste
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/3 cup chopped basil leaves (or more)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 250 degrees and line two baking pans with parchment paper. Depending on how much juice is in your tomatoes, you may need to use a rimmed pan. The Romas that I use don’t have much juice, though, so a flat pan can also work.
Spread the tomato slices in a single layer on your baking sheets and sprinkle with salt and pepper to your taste. Throw those babies in the oven and forget about them for 3 hours. Maybe set a timer. They’ll be pretty shriveled when they are done.
Throw the basil, olive oil, and roasted tomatoes into the blender and zap!, your tomato sauce is done. To make a prettier, redder sauce flecked with beautiful green basil leaves, you can use a food mill on the tomatoes and then add the oil and basil once the tomatoes have been milled. Either method turns out super tasty.

Notes

This sauce is delicious on egg dishes, fish dishes and pairs well with summer squashes. It saves in the refrigerator for several days or in the freezer for a few months.

Find it online: https://www.feedthyself.com/78-2/