slow-roasted tomato marinara

By pdav

Ingredients

• If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.
• Yield: 8 servings (serving size: about 1/2 cup)
• Ingredients
• 1 tablespoon sugar
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 pounds plum tomatoes, halved lengthwise
• Cooking spray
• 1/3 cup water
• 4 teaspoons extra-virgin olive oil
• 3/4 cup chopped onion
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3 garlic cloves, minced
• 1/3 cup dry red wine
• 2/3 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 9

Preparation

Step 1

1. Preheat oven to 250°.

2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250° for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.

3. Heat oil in a saucepan over medium-high heat. Add onion and next 3 ingredients (through garlic); sauté 5 minutes or until tender. Add wine; cook 3 minutes or until liquid nearly evaporates. Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; stir in salt and pepper.

Nutritional Information
Calories:99
Fat:4.9g (sat 0.7g,mono 3g,poly 0.9g)
Protein:2.3g
Carbohydrate:14.4g
Fiber:3g
Cholesterol:0.0mg
Iron:1.4mg
Sodium:167mg
Calcium:27mg
David Bonom, Cooking Light, NOVEMBER 2010