Simple Slow Roasted Tomato Sauce

© Jaymi HeimbuchPhotos by Jaymi Heimbuch

Marinara sauce, it can make or break any Italian dish. Don't worry, this recipe is sure to be a family favorite. The tomatoes come out tasting sun-dried and is it so simple to make. You really cannot mess this one up. Enjoy it or over some fresh Linguine with a full-bodied Merlot.

  • 5 pounds of over-ripe Roma tomatoes
  • Olive oil
  • 10 cloves of garlic
  • Fresh thyme
  • Fresh basil
  • Sea salt

1. Stem and quarter the Roma tomatoes. Place them on a prepared baking sheet such that they are not touching. You will need about 2 baking sheets for this recipe.

© Jaymi Heimbuch

2. Lightly coat them with olive oil, sea salt and the fresh thyme.

© Jaymi Heimbuch
© Jaymi Heimbuch

3. Slow roast the tomatoes at your oven's lowest temperature for at least 12 hours. Mine is 175 degrees. I usually do this overnight. You will wake up with your house smelling like your favorite Italian restaurant. Even your neighbors will be jealous.

© Jaymi Heimbuch

4. Puree the roasted tomatoes in batches with the fresh basil and garlic. In a large pot, bring the sauce to a boil to meld the flavors and serve.

© Jaymi Heimbuch

I used this sauce with an eggplant manicotti dish I did. I will have the recipe for that tomorrow.

© Jaymi Heimbuch
© Jaymi Heimbuch

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