Slow Roasted Tomato Marinara
By chefjaci
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
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 8
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.
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