Oven-Roasted Tomato Sauce, 3 Ways

"No more endless stirring required thanks to this easy alternative that cuts cooking time down to 2 hours."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Food.com photo by Food.com
photo by Food.com photo by Food.com
Ready In:
2hrs 10mins
Ingredients:
10
Yields:
3 cups
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • In a medium dutch oven, combine tomatoes, red wine, olive oil, ½ cup water, onion, garlic, basil, oregano, red pepper flakes, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over medium-high, and then transfer to oven. Roast, stirring occasionally, for 2 hours, until sauce is reduced and caramelized on the edges. Remove from oven, remove basil and oregano sprigs, and season to taste with salt and pepper. The sauce will stay in the refrigerator for 5 days.
  • Variations:

  • MEAT SAUCE: Add ½ pound ground beef to a dutch oven at beginning of recipe, before roasting.
  • VODKA SAUCE: Add ½ cup heavy cream to the sauce when finished roasting.

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