Slow Roasted Tomato Sauce

 It may look like I eat like a king seven days a week. But looks can be deceiving.

Usually I cook big meals once or twice a week. If I have one of my rare slow weeks, I’ll get wild and cook for a third.

But the other nights of the week I am throwing things together. We are talking serious basics here. The go to dishes are whole wheat pasta with tomato sauce and arugula with baby heirloom tomatoes and balsamic vinegar.

We are talking less than fifteen minutes and no more than five ingredients.

But all the canned tomato sauce got me thinking that I could probably make something even better, fresher, and cheaper on a Sunday and keep it all week long.

So I did.

This simple dish is the perfect way to freshen up my low key meals.

You will need…

3 lbs roma tomatoes, thickly sliced

10 cloves garlic

2 tablespoons freshly chopped thyme

3 tablespoons olive oil

¼ cup white wine

1 teaspoon salt

½ teaspoon pepper

2 cups chicken stock

Start by preheating your oven to 225 degrees F.

Lay the garlic and tomatoes out in a thin layer on a baking sheet.

Sprinkle with salt, pepper and thyme and then drizzle with the white wine and olive oil.

Roast in the oven for 2 hours.

When the tomatoes and garlic are done roasting, pour them in a blender or large food processor and blend, adding the chicken stock a bit at a time until you reached your desired consistency.

Pour over your favorite pasta or save for later in the week.

Love and Beer Floats

Angela  

Slow Roasted Tomato Sauce

3 lbs roma tomatoes, thickly sliced

10 cloves garlic

2 tablespoons freshly chopped thyme

3 tablespoons olive oil

¼ cup white wine

1 teaspoon salt

½ teaspoon pepper

2 cups chicken stock

Start by preheating your oven to 225 degrees F.

Lay the garlic and tomatoes out in a thin layer on a baking sheet.

Sprinkle with salt, pepper and thyme and then drizzle with the white wine and olive oil.

Roast in the oven for 2 hours.

When the tomatoes and garlic are done roasting, pour them in a blender or large food processor and blend, adding the chicken stock a bit at a time until you reached your desired consistency.

Pour over your favorite pasta or save for later in the week.