Time: 2 hours 55 minutes
Complexity: easily
Quantity: 4 tbsp.

Roasted tomatoes give the sauce a deeper, richer flavor. Add onions, garlic, and herbs to the tomatoes, and you've got a truly amazing sauce! Slowly roast everything in the oven, then strain through a sieve or vegetable blender and simmer in white wine. This perfect, delicious sauce goes well with any meat dish or side dish. You can use it right away or freeze it in individual bags and add it later to pasta, soups, and hot dishes.

Ingredients:

• 20 plum tomatoes, cut in half and seeded
• 1/4 cup olive oil
• 0.5 tsp coarse salt
• 1 teaspoon ground black pepper
• 1 cup finely diced onion
• 2 tsp. crushed garlic
• 1 tbsp finely chopped oregano leaves
• 1 tbsp finely chopped thyme leaves
• 1 cup white wine

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

plum tomatoes, onions, garlic, oregano, thyme, white wine, black pepper

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Place the tomatoes, cut side up, in two 22 x 32 cm baking dishes. Drizzle with olive oil and sprinkle with salt, pepper, onion, garlic, and herbs. Bake for 2 hours. Check them after 1 hour and reduce the oven temperature if the tomatoes are baking too quickly. After 2 hours, increase the temperature to 200°C (400°F) and bake for another 30 minutes. Remove the tomatoes from the oven and strain them through a sieve over a small saucepan. Discard the skins. Add the white wine and bring to a boil. Reduce the heat to low and simmer the sauce for 5 minutes.

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