Good slow cooked Roma tomato sauce recipe needed

I've been blessed by a co-worker with a LARGE bag of fresh Roma tomatos. Does anyone have a great sauce recipe for these babies? Will freeze quite a bit of it and stash it next to the pesto ice cube trays. Thanks!

Ed, We have got the idea from Alton Brown to cut them in half and roast in the oven in a pan for a couple/few hours. first remove peel,light seeding,oil,garlic,onion, bit of salt, roast uncovered around 300 or so, run through the food mill or processor add some wine..good to go,more or less..add some basil..etc. Im sure a quick google will turn up AB's version.

Thanks, John. I was thinking about blanche wash, a rough chop and then a loooong, slow simmer with some fresh garlic, herbs, wine and a pinch of sugar to balance the acid. Roasting could add a good flavour tone. I've been messing with a grill roasted mushroom component as well. I've got enough to experiment a bit.

Ed, We have got the idea from Alton Brown to cut them in half and roast in the oven in a pan for a couple/few hours. first remove peel,light seeding,oil,garlic,onion, bit of salt, roast uncovered around 300 or so, run through the food mill or processor add some wine..good to go,more or less..add some basil..etc. Im sure a quick google will turn up AB's version.

http://www.foodnetwork.com/recipes/alto ... index.html

Looks pretty good.

[Robin Garr]

Nothing really to add to what you've got here, Ed. We make a fair amount of sauce from our tomato bounty late in the summer, freezing it in one-cup or two-cup tubs to use through the winter, while it lasts.

My method is extremely simple: Fill a large pot with tomatoes. Go postal on them with a chef's knife, not necessary to cut them up but just stab every one a few times to open up exit portals for juice. Throw in a bunch of basil leaves. sweet onion wedges and garlic cloves, and a little S&P, taking care not to overdo it. Cover, put over medium-low heat, and walk away. Come back and stir every 10 minutes or so, and stop as soon as the veggies are soft, 20-30 minutes at most. (I'm going for garden freshness here, not long-simmered caramelized flavors, although that can be good, too.)

Let it cool a little, then run it through a Foley food mill. Makes a great tomato sauce that can be used as an ingredient, or pretty much as-is for pasta or pizza topping.

Don't forget the gastrique we discussed last time, if you're making marinara out of it...

Don't forget the gastrique we discussed last time, if you're making marinara out of it...

Hell yeah..a gastrique has been one of the best techniques I have picked up here in some time.

I did a very successful tomato sauce experiment in the crockpot last week. Filled it with tomatoes, chopped onions, rough cut garlic, some herbage, a little sugar and a shot of balsamic vinegar, set the pot on high and left the lid off. I let it go for 8-9 hours. It reduced nicely and I didn't have to stir it. It also served as a lovely aroma in our house which smells like a polyurethane factory after having floors refinished. Come borrow my crockpot if you all don't have one.