Roasted tomato sauce for the freezer
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Pop open a container of this sauce in the middle of your winter, heat it up and serve it over pasta and you'll instantly be transported to high tomato season! Sunny days, warm nights and fireflies blinking all around you . . . and isn't that where you'd rather be, anyway?
  • 12 cups ripe tomatoes, cored and cut into large (about 1") chunks
  • 1 medium onion, diced
  • 4-6 cloves garlic, smashed and diced
  • ¼ cup fresh basil, roughly chopped
  • ¼ cup fresh parsley, roughly chopped
  • 1 or 2 Tbs of your favorite dried tomato sauce herbs, such as rosemary or oregano, or a mixture (optional, but so good!)
  • ¼ cup olive oil
  • ½ tsp salt
  • freshly ground pepper, to taste
  1. Preheat the oven to 300 degrees and pull out two jelly roll pans. Combine tomatoes, onion, garlic, and herbs in a large bowl. Drizzle with olive oil and sprinkle with the salt and pepper. Toss until everything is coated with oil. Transfer to jelly roll pans (or pyrex pans, but don't use aluminum or cast-iron) and spread so the mixture is about 2" thick. Put into the oven and slow-roast until the sauce has reduced to about half from its original volume. This should take, probably, two hours or more, but keep an eye on it, so it doesn't burn. Remove from the oven and let it cool. When it's cool, transfer to freezer containers (my batch made 3 quarts) and put into freezer. Now! Don't you feel clever? That's because you are!
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