Homemade Roasted Plum Tomato Marinara
(yields roughly 10-12 cups of sauce)
For roasting the tomatoes:
6 lb plum tomatoes, halved lengthwise
1/4 cup olive oil
2 tb chopped rosemary (4-6 sprigs)
1 tsp crushed red pepper flakes
2 tsp kosher salt
2 tsp cracked black pepper
2 tb balsamic vinegar
Coat tomatoes with the oil, vinegar and spices. Place in a baking dish in the center of the oven and broil for 30 minutes.
For the sauté:
2 large sweet onions, diced
8 cloves garlic, chopped
1/4 cup olive oil
4 tb butter
1 tsp crushed red pepper flakes
1 thyme bundle (20-30 sprigs)
1 tsp kosher salt
1 tsp cracked black pepper
Melt the butter into the olive oil over medium to medium-high heat. Add the crushed red pepper flakes and garlic. Sauté for 2 minutes. Add the onion, salt, cracked black pepper and thyme bundle and cook down for 25 minutes.
Bringing it all together:
Combine the roasted tomatoes and sautéed onions in the pot and simmer for 5 minutes. Using an emersion blender or a standing blender, blend at least half of the sauce. You can blend more of it for a smoother sauce or less for a more chunky sauce. Combine the blended and unblended tomatoes and simmer for another 5 minutes.
Looks amazing. I never thought to roast tomatoes before making sauce. Bet that adds mountains of flavor. Thanks for the knowledge!
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Thank you so much! The flavor is fantastic when the tomatoes are roasted. A step I would definitely try next time 😀
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Reblogged this on ravenhawks' magazine and commented:
That is an idea I would like to try
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