Quick hack: Sub 3 (28-ounce) cans undrained whole tomatoes, crushed, for fresh; use rest of ingredients as directed. Bake uncovered 50 minutes at 425°F.
1/4 cup extra-virgin olive oil
1 cup finely chopped sweet onion
5 garlic cloves, minced
7 pounds fresh tomatoes, cored and lightly scored on bottom
1 tablespoon sugar
2 teaspoons kosher salt
1/2 teaspoon dried oregano
2 teaspoons reduced-sodium soy sauce
1 tablespoon butter
2 sprigs fresh basil
Added sugars 3g
Calcium 3% DV
Potassium 2% DV
How to Make It
Heat oil in a large Dutch oven or large oven-safe saucepan over medium-low. Add onion and garlic; cook 20 minutes or until translucent and tender, stirring occasionally.
Preheat oven to 300°F. Bring a large pot of water to a boil. Working in batches, plunge tomatoes into water; blanch 15 seconds or until peels loosen at scored edges. Remove from water; drain. Remove peels; discard. Chop tomatoes.
Add tomatoes to onion mixture. Stir in sugar, salt, oregano, and soy sauce. Bring mixture to a simmer. Place in oven; bake, uncovered, at 300°F for 6 hours. Remove from oven. Stir in butter, lapping sauce around sides of pot to deglaze browned splatters. Stir in basil; let sauce stand 20 minutes.
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