Lia’s Oven-Roasted Tomato Sauce

Posted On March 24th, 2013 Author Lia Rinaldo

Lia's Oven-Roasted Tomato Sauce

1 large can of crushed Italian tomatoes (2.84 L)
About a pint of fresh tomatoes
4 tbsp olive oil
2 large onions, chopped
6-8 cloves of garlic
2 tbsps of dried oregano
2 tbsps of dried basil
1 heaping tsp of fresh ground pepper
1 1/2 tsp baking soda
1 tbsp of red pepper flakes
Fresh ground salt for roasting tomatoes.
Brown sugar, as much as desired to taste, I don't like a sweet sauce so I might only put in a tsp

1. Start the sauce. In a large pot over medium heat, cook onions & garlic in olive oil until translucent. Add can of of crushed tomatoes. Heat to a good simmer, almost a boil. Add in the baking soda and stir. Watch. Science! The reaction takes the acidity out of the tomatoes, it will puff up and bubble strangely. Keep stirring. Turn down to a low simmer and add in 1tbsp of oregano and basil and all peppers.

2. Roast the tomatoes. Cut tomates into 1/4 inch thick slices; toss carefully in 2 tbsp of olive oil and salt and pepper. Spread on an oiled or parchment paper-lined rimmed baking sheet. Bake in 400ªF oven until slightly shrivelled, about 45 minutes to an hour. Add to sauce, stirring. Add in the remaider of the spices. Simmer sauce on low for a minimum of 4 hours, preferably longer (I sometimes do 7-8 hours even). Stir here and there to make sure nothing is sticking/burning. Serve with whatever you have in mind. I always immediately cook pasta and have one dinner right out of the fresh pot before I pack the rest up for freezing. Pizza the next night usually. We do generally add in some protein, so on this particular night we had sausage from the Canning butcher in the valley. Dee-lish.

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