Oven Roasted Red Sauce

Prep Time 20 mins

Cook Time 6 hrs

Total Time 6 hrs 20 mins

Difficulty: Intermediate

Best Season: Winter

Description

This deeply flavorful, six-hour tomato sauce develops a rich sweetness and incredible depth, perfect for pasta, pizza, or as a base for countless other dishes. Its slow simmer unlocks the natural sugars and complexities of the tomatoes

Ingredients

2 #10 whole peeled tomatoes, San Marzano style (see notes)
1/2 cup extra-virgin olive oil (plus more for finishing.)
8 tablespoons butter (1 stick)
14 cloves garlic (1 head)
1 tsp red pepper flakes
2 Tbsp dried oregano
2 medium carrot, cut into large chunks
2 medium onion, split in half
2 large stem fresh basil
Kosher salt and freshly ground black pepper
2 oz fish sauce (optional)
1/2 cup cup minced fresh parsley or basil leaves

Instructions

1
Adjust oven rack to lower position and preheat oven to 300°F (165°C).
2
Using your hands or an immersion blender, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain.
3
Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes.
4
Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute.
5
Add 1-1/2 cans of tomatoes (reserving the other half can in the refrigerator for later), carrot, onion, and basil, and stir to combine.
6
Season lightly with salt and pepper. Bring to a simmer over medium-high heat.
7
Cover Dutch oven with lid slightly ajar and transfer to oven.
8
Cook, stirring once every 2 hours repeating 3 times for 5-6 hours total time, stirring in the browned bits on the edges until reduced just short of half and darkened to a deep red color.
9
Remove from oven. Using tongs, discard onion halves, carrots, and basil stems.
10
Add reserved tomatoes to sauce and stir to combine.
11
Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired.
12
Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months.
13
To reheat, warm very gently in a saucepan with 1/2 cup water or stock, stirring until it heats through.

Note

**This is a bulk recipe designed to make once to last for 6-7 meals. You can also use smaller retail cans (28oz) and you will need 8 cans in that case

Read it online: https://brinnerbites.com/recipe/oven-roasted-red-sauce/

Dan Horne

Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.