Oven-Roasted Tomato Sauce
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Family Tested & Approved
Preheat the oven at 375 degrees.
Line a casserole pan with heavy duty aluminum foil.
Wash the tomatoes and remove the stems, making a hole for the garlic cloves.
Stick the clove deep into each tomato.
Rub EVOO all over the tomatoes.
Bake for 3 hours or until tomatoes are completely soft and the garlic cloves are slightly browned.
Remove from the oven, leaving all the juice behind, and blend the tomatoes in a blender or food processor for 10-15 seconds. Season with salt and pepper, basil or oregano.
Refrigerate up to 5 days, or freeze.