by MrsWheelbarrow
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MrsWheelbarrow's Notes:
Expand2 pounds fresh roma or other paste tomatoes Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
1-1/2 teaspoon herbes de provence Ask a question about this ingredient
1 medium onion, cut in half Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
Oven roast tomatoes: preheat oven to 250
Ask a question about this stepSlice tomatoes in half lengthwise and place on foil covered baking sheet, skin side down.
Ask a question about this stepDrizzle with olive oil. Sprinkle with herbes de provence, salt & pepper. Place in oven for 3 hours.
Ask a question about this stepRemove from oven and run tomatoes and any cooking juices through a food mill to remove skins and seeds.
Ask a question about this stepPut tomato sauce in a medium saucepan, add halved onion and butter. Cook at a slow simmer for 25 minutes. Stir well and serve over pasta with shaved parmesian and a sprinkle of fresh basil.
Ask a question about this stepMaria, thanks so much. This recipe was in the regular rotation all summer, and we're enjoying it from the freezer this winter.
I adore roasted tomato sauce and love the addition of butter. The simplicity of this dish is also its beauty.
Fany is the author of My Sweet Mexico and Paletas.
Could I pressure Can this? and if so, for how long?
thanks