Anne's Phenomenal Roasted Tomato Sauce

Try different sea salts ? I love the fume de sel which gives a hint of smoke to the tomatoes, don?t be shy with the salt ? it creates a caramelization while cooking and makes the tomatoes sweeter and freeze for later use in tomato sauce

Serves: 4 cups sauce
Prep Time: 5 minutes
Bake Time: 1 hour & 30 minutes


10 lbs Roma / Italian tomatoes 8 large cloves garlic, skins on 1/4 cup olive oil 1 tsp Sea salt 2 tbsp oregano Salt & pepper, to taste

Cooking Instructions:

Preheat oven to 375F. Rinse tomatoes and cut off the vine end then cut in half length wise; place on foil lined cookie sheet with garlic cloves. Drizzle olive oil and generously sprinkle with salt. Bake at 375F for 1 hour. Reduce heat to 275F and cook for an additional 30 minutes. Roasted tomatoes can be frozen a this point for later use, otherwise add to blender or food processor with garlic cloves, oregano, salt & freshly ground pepper, to taste. Alternately, transfer all ingredients to large bowl or saucepan and puree with hand immersion blender. Delicious with Cabbage Rolls.