Slow-roasted tomato sauce is a culinary marvel that transforms simple ingredients into a rich, flavorful condiment that elevates any dish it touches. This recipe, designed to coax out the natural sweetness of Roma tomatoes through slow roasting, promises a taste experience that’s worth the wait. Whether you’re planning a cozy family dinner or hosting a gathering with friends, this sauce will undoubtedly steal the show.
Ingredients:
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 10 Roma tomatoes, halved lengthwise
- 1 1/2 tsp sea salt
- 1/2 tsp maple sugar (optional, for a touch of sweetness)
Nutritional Information:
- Calories: 655
- Fat: 55.4g
- Saturated Fat: 7.7g
- Cholesterol: 0mg
- Sodium: 1198.9mg
- Carbohydrates: 40.1g
- Fiber: 7.8g
- Sugar: 28.3g
- Protein: 6.4g
Cooking Instructions:
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Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). While the oven preheats, prepare your ingredients.
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Prepare the Olive Oil Mixture: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, and chopped basil leaves until well combined. This aromatic blend will infuse the tomatoes with layers of flavor as they roast.
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Assemble on a Baking Sheet: Pour half of the olive oil mixture onto a large, rimmed baking sheet. Use a spatula to spread it evenly across the surface.
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Arrange the Tomatoes: Place the Roma tomato halves cut-side down on the prepared baking sheet, ensuring they are snugly arranged without overlapping. Drizzle the remaining olive oil mixture over the tomatoes, evenly distributing it across all the pieces.
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Season the Tomatoes: Sprinkle the sea salt and optional maple sugar over the tomatoes. These ingredients will enhance the natural sweetness of the tomatoes as they roast slowly.
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Slow Roast: Place the baking sheet in the preheated oven and roast the tomatoes at 300 degrees Fahrenheit for approximately 3 hours. The slow roasting process allows the tomatoes to caramelize and intensify in flavor without losing their natural juices.
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Blend to Perfection: Once the tomatoes are tender and caramelized, remove the baking sheet from the oven and allow the tomatoes to cool slightly. Transfer the roasted tomatoes along with any accumulated juices to a blender or food processor. Blend until smooth and creamy, adjusting the seasoning to taste if necessary.
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Serve and Enjoy: This slow-roasted tomato sauce is incredibly versatile. Serve it hot over freshly cooked pasta for a classic pairing, spoon it over rice for a Mediterranean twist, or use it as a hearty topping for white beans. Its robust flavor profile also makes it an excellent accompaniment to grilled meats or as a dipping sauce for crusty bread.
Cook’s Tips:
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Time-Saving Option: If you’re short on time, you can roast the tomatoes at 400 degrees Fahrenheit (200 degrees Celsius) for 30 to 45 minutes, or broil them for 15 minutes. However, note that the depth of flavor achieved through slow roasting at a lower temperature (300 degrees Fahrenheit) over 3 hours is unmatched.
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Storage: Store any leftover tomato sauce in an airtight container in the refrigerator for up to 5 days, or freeze it for longer storage. Thaw frozen sauce in the refrigerator overnight before reheating gently on the stove.
Conclusion:
Slow-roasted tomato sauce is a testament to the beauty of simple ingredients and patient cooking methods. By allowing Roma tomatoes to slowly roast in a fragrant olive oil and herb mixture, you create a sauce that is not only intensely flavorful but also incredibly versatile. Whether you’re planning a casual weeknight dinner or a special gathering, this sauce will add a touch of gourmet flair to your dishes, making every meal a memorable culinary experience.
