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Sauce

Roma Tomato Sauce

Preheat oven to 325ºF
INGREDIENTS

SAUCE

  • 56 oz Plum Tomatoes
  • 5 Plum Tomatoes
  • 2 Onion, small, chopped
  • 4 clvs Garlic, minced
  • 2 T Olive Oil
  • 2 t Brown Sugar
  • 4 T Basil, chopped
  • 4 t Cornstarch, mixed with 2 T water
  • Salt, to taste
  • Ground Black Pepper, to taste
INSTRUCTIONS

FOR THE SAUCE

Preheat the oven to 325°F
  1. Strain the canned tomatoes and reserved liquid.
  2. Place strained tomatoes on a baking sheet together with the whole fresh tomatoes, and roast for 15 minutes.
  3. Meanwhile, in a separate pan, sauté onions and garlic in olive oil until translucent.
  4. Add the juice from the canned tomatoes, the brown sugar, and the chopped basil, and bring to a simmer.
  5. Remove tomatoes from oven. Cool slightly.
  6. Peel the fresh tomatoes, then seed and cut into ½" chunks.
  7. Add, along with the canned tomatoes, to the onion and garlic mixture.
  8. Thicken with cornstarch mixture to keep the sauce from separating, and simmer 5 minutes.
  9. Season to taste with salt and pepper

Source: Fish Extender Recipe Collection

Created 2024-01-30 09:43:16 – Last Modified 2024-02-12 13:17:42