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Roasted tomato sauce

 Several have asked for this again, I don't recall who the original poster
was, but this sure looks great!

> >
> >For years I thought the simple tomato sauce I made in a skillet, sauteing
> >garlic and tomatoes in a bit of ol*ve oil, was as easy as it could get, but
> >this may be even easier.  It takes time in the oven, but hardly any work.
> >More importantly, roasting tomatoes concentrates their flavor to a rich,
> >dark essence that is a mystical experience for tomato addicts.
> >
> >4 lbs. very red summer tomatoes (12-16 medium tomatoes)
> >1 lb. sweet onions
> >5 large cloves garlic
> >1 tsp. salt, more to taste
> >3 Tbs. coarsely chopped fresh basil
> >
> >Peel the tomatoes in the usual way: Cut a cross in the bottom of each one
> >with a sharp knife and put them in boiling water for one minute. Remove
> >them from the hot water directly into cold water, then slip off their skins
> >and trim them over a bowl, catching all the juice.
> >
> >Cut the tomatoes into large chunks or wedges. Peel and chop the onions.
> >Peel and slice the garlic cloves.
> >
> >Toss together all the ingredients, including the juice of the tomatoes, and
> >spread it all evenly over a large baking sheet with edges.
> >
> >Put the tomatoes in a 375 degree oven and roast them for about 2-2 1/2
> >hours, stirring once after the first hour, then every 30 minutes or so.
> >Most of the liquid will cook away, and the tomatoes will melt into a soft,
> >thick, slightly carmelized marmalade. It's wonderful.
> >
> >Serve this on pasta, with rice, on pizza, with polenta, in soups, in a
> >quesadilla, in an omelet--alonside anything that goes well with tomatoes.
> >
> >Makes 2-2 1/2 cups.
> >

Jan Gordon  <jrg14@xxxxxxxxxxx>
Cornell University
College of Agriculture & Life Sciences
Office for Research, Ag. Experiment Station
(607) 255-2552 Fax: 255-9499