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Makes 1 1/2 cups sauce ∙ Source Our Best Bites
Preheat oven to 300 degrees. Line a jelly roll pan with foil, spray with cooking spray.
In large bowl, combine tomatoes, onion and carrots (these add sweetness and Vitamin A, but I promise you won’t taste them). Toss with olive oil and garlic and pour onto jelly roll pan in single layer. Generously salt and pepper.
Place in oven and slow roast for 2-3 hours. The juices evaporate, flavors intensify and sugars caramelize. Delicious!
Allow to cool for about 30 minutes (or more, it doesn’t really matter). Scrap everything from jelly roll pan (veggies, browned bits, oil) into blender. Add ½-1 cup beef broth (varies depending on how thick you want the sauce to be, I use ½ cup). Add herbs, I use rosemary, oregano, basil and more garlic. I also add about 1 T sugar, as we like a sweeter sauce.
Pulse in your blender until desired consistency. You can make a smooth sauce, or a chunky one, your choice.
Store in refrigerator and use within 5 days. Or, place in Ziploc bag and freeze.
Makes 1 ½ cups of sauce.
This summer, Libby decided she'd like to have a garden. I left this little adventure up to her and Geoff and we were all excited when we got a few edible vegetables. What we had in great quantity were tomatoes. Lots of tomatoes and they all seemed to be ripe at the same time (August). Since it was unlikely we are going to consume 30 fresh tomatoes in a week, I had to find another plan….enter this pasta sauce. It’s delicious. Your house smells heavenly and it uses a LOT of tomatoes. Perfect way to capture the summery tomato taste and enjoy it in winter.