Slow-roasted tomato sauce
- 12 Tomatoes, Cores Removed
- 2 Tbs. olive oil
- Salt and pepper to taste
- 1 Cup Chopped Fresh Basil
- Set the oven at 400°.
- Add the tomatoes to a large roasting pan, drizzle with oil, and shake the roasting pan so the tomatoes are coated all over.
- Sprinkle with salt, pepper, and basil.
- Cover pan with foil.
- Roast tomatoes for 1 hour or until they have collapsed completely. Remove from oven.
- When cool enough to handle, pull off and discard skins. Pick up the tomatoes one by one and squeeze them in your hand to break them coarsley.
- To store: pack tomatoes and their liquid in plastic containers.
- To make sauce: simmer for 10 minutes.