End of tomato season

Slow Roasted Tomato Sauce

A delicious way to use tomatoes all year long

Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes


  • 1 pile tomatoes 5-6 beefsteak, a dozen-ish plum, whatever is on hand
  • 1 bulb garlic Cloves peeled
  • 1 cup fresh basil chopped
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 1 cup white wine
  • 2-4 cups water


  1. Preheat the oven to 300 degrees.

    While the oven is heating, cut the tomatoes into chunks. Nothing fancy, they don't have to be uniform, we're heading to a blender in the end.

  2. Spread the tomatoes on a half-sheet baking pan or 9x13 Pyrex dish.

    Distribute garlic bulbs and basil over everything.

    Pour on the olive oil and sprinkle with salt and pepper.

    Place in oven and set a timer for 2 hours. Go do something else. Slow is the name of the game here, time is your friend.

    Check on your babies after the two hours, but they will probably need another hour or two. They should look a bit browned and collapsed.

  3. When they are good and roasted, remove the pan from the oven. If you object to seeds and skins, you'll need to get out a food mill or push the whole mess through a sieve. If, like me, you don't mind a bit of roughage, toss them all into a large saucepan. (If you don't have an immersion blender, you'll want to quickly pulse them in a food processor first, just to break up the chunks a little bit. Or break up the tomato chunks as much as you like. Really, this is all your choice.)

    Pour in the wine and a couple cups of water. Get out your immersion blender and give it all a little whiz. Add more water if you'd like a looser sauce.

    Bring to a boil and then reduce heat and simmer for about an hour.

  4. Voila. Pasta sauce, pizza base, dip in some crusty bread.....