36 ripe Roma tomatoes (halved & cored)*
6 cloves finely chopped garlic (I used 1 Tbsp. minced dry garlic)
1 small onion diced (I used 1 tbsp dried minced onion)
1/2 c. Tuscan Herbs Olive Oil
2 tsp. salt
1 tsp. freshly cracked black pepper (I used Saltwest Naturals Smokehouse Peppercorns)
1 Tbsp. sugar
1 tsp. Salt Cellar Oregano Spice Blend
Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or silpat mat.
Place cut tomatoes in a large bowl. Mix together the next 6 ingredients.
Pour over the tomatoes and toss with your hands or a spoon. Place tomatoes cut side up on baking sheets. Drizzle remaining oil mixture over top. Place on middle rack in oven. Cook for 2 hours at 300 degrees. Rotate pans 1/2 way through. After 2 hours turn oven up to 400 degrees and roast for 30 minutes or until tomatoes start to brown. They will be caramelized and delicious if roasted for the full length of time. If you prefer a brighter tomato sauce pull them out before they brown.
Remove pan from oven and transfer tomatoes to bowl of food processor (I used my Ninja blender instead). Do one pan at a time. Add the Oregano Spice Blend. Process until tomatoes are blended. Taste to see if you need more salt. Continue processing until tomato sauce is at your desired consistency.
You can then put in jars and seal or in containers and in the freezer. I did 1 cup bags and lay flat in the freezer.
Recipe yields approx. 4 cups of sauce.
*I had various sizes of tomatoes and not just Romas. I cut the bigger ones into wedges. I used 4 1/2 - 5 lbs of tomatoes, which was enough for 2 baking sheets.
Submitted by Bev Penner