Categories: sauces- gravies
Ingredients
- 2 1/2 lb. plum tomatoes (12 medium),halved lengthwise
- 2 tsp. chopped fresh thyme
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. crushed red pepper
- 4 garlic cloves, cut into thin slivers
- 2 Tbsp. olive oil
Directions
- Heat oven to 300 degrees. Coat 13 × 9 inch glass or ceramic baking dish with cooking spray. Arrange tomato halves, cut side up, snugly in baking dish. Sprinkle with thyme, sugar, salt, black pepper and crushed red pepper. Add garlic to oil in small bowl and stir to coat. Drizzle oil and garlic over tomatoes.
- Bake 2 to 2 1/4 hours or until tomatoes and garlic are very tender and tomato skins are lightly browned and caramelized. Cool 15 minutes.
- Pulse tomatoes and any accumulated juices in food processor until sauce is almost smooth with a little texture remaining.
- Tomato sauce can be covered and refrigerated for up to 4 days or frozen for up to 6 months.