Roasted Tomato Marinara Sauce

By 1For_Him

Although ten pounds (4.5 kilos) of tomatoes sounds like a lot, roasting concentrates that into about 7-8 cups, enough for about 4 pint (half liter) jars. One jar will serve 3-4 for dinner over pasta. This sauce will keep fresh in the refrigerator for 4-5 days. You can also freeze it or pressure-can it. To roast this many tomatoes at once, you will need to use two roasting pans so as not to crowd the ingredients while roasting.

Ingredients

• 10 pounds fresh 4.5 kilos, organic tomatoes
• 16 whole large plump organic garlic cloves, peeled
• 1/2 cup extra virgin olive oil 120 ml
• 1/2 cup dry red wine 120 ml, or use chicken or vegetable broth
• 6 tablespoons fresh oregano leaves
• 2 medium onions roughly chopped
• 1 tablespoon kosher salt or sea salt
• 2 teaspoons ground black pepper
• Tools
• 1 or 2 large stainless steel roasting pans and a food processor

Details

Adapted from afoodcentriclife.com

Preparation

Step 1

Pre-heat the oven (s) to 425 degrees (218C). Get out two large stainless steel roasting pans (like for roasting a turkey).
Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom varieties. Then, cut tomatoes into large chunks. Don’t cut the pieces too small. Big chunks are good. The smaller the pieces are the faster they will roast.
Place tomatoes in the roasting pan; add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands.
Place pans in the oven (s) and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry. Depending on your oven it should take 45-60 minutes. Stir half way through. If the tomatoes are really juicy, it may take longer.
Remove pan from oven, set on the stove top and allow to cool a few minutes until you can handle it. Carefully transfer the roast tomatoes into a food processor with a steel blade and pulse 5-6 times. You can also use a blender or an immersion blender (stick blender) in a deep pot or bowl to minimize splattering.
The sauce it ready to serve, or cool completely to refrigerate in an ice bath. Freeze or process for canning.
Note
Canning tomatoes requires a pressure canner. See notes in the post.