Slow-Roasted Tomato Sauce
Any type of ripe tomatoes can be used here, although paste tomatoes such as Romas or San Marzanos will yield a thicker sauce. I prefer to use a mix of paste and slicing tomatoes. To ease up the oven for roasting vegetables, make this sauce the night before and chill until needed.
Recipe type: Main Dish
Cuisine: Italian
  • 4 pounds fresh ripe tomatoes
  • 6 cloves garlic, peeled and smashed with the side of a knife
  • ½ cup olive oil
  • kosher salt
  1. Preheat the oven to 325˚F. Halve and core the larger tomatoes and remove most of the seeds. Arrange the tomatoes face down in a single layer on two rimmed baking sheets. Place three smashed garlic cloves on each pan. Drizzle each pan with olive oil (1/4 cup for each pan), and sprinkle generously with kosher salt.
  2. Roast in the oven for 90 minutes to 2 hours, or until the tomatoes have collapsed, and released much of their liquid into the pan. Check the tomatoes periodically, and if they begin to cook too quickly, turn the oven heat down. Smaller tomatoes will take less time to roast. Remove from the oven and allow to cool slightly. Pull offthe skins from most of the larger tomatoes. They should slip off easily. If not, cook the tomatoes for longer.
  3. Smash the tomatoes and garlic cloves with a wooden spoon until you have a semi-smooth sauce that still has some tomato texture.
Recipe by Spoon With Me at