Slow Roasted Plum Tomato Sauce with Basil
Makes about 3 or 4 large jars ( or 10-12 cups of sauce)
1-2 large onions, peeled and roughly chopped
1 head of garlic, peeled and roughly chopped
2-4 sweet peppers, stemmed and roughly chopped
8-10 pounds of Roma Tomatoes (that was about 36 large ones for me), cored and halved
1/2 cup olive oil
1/4 cup of honey
1/4 cup of balsamic vinegar
3 t sea salt
1-2 t freshly ground pepper
2 t dried oregano
1 t fennel seeds
2 bay leaves
3-4 T red wine
Additional Salt, Pepper, and Sugar/Honey to taste
2 big handfuls of basil, chopped
1. Preheat oven to 300 degrees F. In a very large roasting pan, combine the onion, garlic, peppers, tomatoes, olive oil, honey, balsamic vinegar, salt, pepper, oregano, fennel, and bay leaves.
2. Roast tomato mixture in preheated oven for 5-6 hours, stirring every hour or so. Put your feet up and read a book while your house starts to smell delicious. Or more likely, clean your house and fold some laundry.
3. Remove from oven and let cool slightly. Remove bay leaves. Puree with immersion blender or in traditional blender (cool mixutre a little more if using a traditional blender and be very careful to keep lid off slightly and covered with a towel so the steam can escape).
4. Add red wine and taste for seasoning –adding more salt or pepper if needed. And if your tomatoes are on the acidic side, you might need to add more honey or sugar.
5. Stir in chopped basil and serve as is or put in containers to freeze.