On 6/26/2017 at 0:43 PM, ElainaA said:I posted this recipe last year (or the year before?) in the dinner thread. I have been asked to re-post it here so it is easier to find. I'm glad so many people like it.
Slow Roasted Cherry Tomato Sauce
1/2 cup olive oil, divided 1 large red or yellow onion, diced
6 cloves garlic, minced 18 basil leaves plus 1/4 c. basil, sliced
1/8 t. red pepper flakes 50 (or more) cherry tomatoes
1 t. salt 2 t. sugar
Preheat oven to 250.
Heat 1/4 c.olive oil over medium heat. Add onion and garlic and cook, stirring occasionally, until tender - about 5 minutes. Remove from heat and stir in 18 basil leaves and red pepper flakes.
Place cherry tomatoes in roasting pan large enough to hold tomatoes in a single layer. Sprinkle with sugar and 1 t. salt. Spoon onion mixture over tomatoes and drizzle with remaining 1/4 c. olive oil. Roast tomatoes in preheated oven 3 hours, stirring once.
(This recipe is wonderful but, I think, overly precise. Exactly 18 basil leaves? 50 tomatoes? I use what amount looks good. I also like it with a mix of different colored tomatoes.)
I don't have a garden so I'm just using the grocery store product but they'll be good anyway.
I have this in my CSO right now. I got 30 ozs. ( well over 50, closer to 75) of the tomatoes into the CSO pan. They've been roasting for about an hour so far and the aroma is intoxicating!
I'll use some of the sauce over meatballs with thin spaghetti for dinner and I'll freeze the rest for another day.
i don't have garden tomatoes, just the ones from the grocery but I'm sure they'll be good anyway.
