3 lbs Tomatoes, cut into quarters (Roma tomatoes are great in this sauce because they have the least amount of seeds but other tomatoes work fine too. You could have a combination of different kinds if you would like)
8 Whole Cloves Garlic, large
1/2 tsp Salt
1/2 tsp Pepper
1/2 Cup Olive Oil
1 green pepper cut into 1 inch square chunks (optional)
1 lb Ground Meat (optional)
1. Heat oven to 325 degrees.
2. Place the quartered tomatoes, cloves, and green pepper (if using) on a large cookie sheet.
Drizzle the olive oil and sprinkle the salt and pepper on top and then mix it all up to get everything coated (I just use my hands).
3. Roast in oven for 2-3 hours.
4. At 2 hours stir it around a bit. Continue to cook until you see a good amount of caramelizing on the tomatoes. **I think I roast mine for about 2 hours and 45 min**
5. Remove from oven and puree. You can use a food processor (may have to do it in batches depending on the size of your processor), a blender, or an immersion blender. Serve over pasta or freeze in containers for future use.
Megan Forrey McMahan, Avon IN
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