Roasted Marinara Sauce
Frugal Living
The amounts listed in this recipe are just a good place to start.
Adjust the ingredients to suit your tastes.
Yield: around 22 cups (5-6 quarts)
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt. Sprinkle the basil leaves over the top of the tomatoes.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large collander inside a large bowl and dump the pans into the collander to strain out the juice. Set the juice aside.
Puree the tomato mixture in a blender or food processor until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. You could also add tomato paste if you desire a thicker sauce. Taste. Season with more salt, if needed.
Serve immediately over cooked pasta or freeze in plastic containers or bags for later use.
http://www.frugallivingnw.com/frugal-homemaking/how-to-make-roasted-marinara-sauce/