Thick, concentrated, brick-red, umami-bomb, roasted tomato puree. This is as easy and as wonderful as preserving tomatoes can get.
Ingredients
Per Half Sheet Pan:
3to 4 pounds roma tomatoescored and quartered
3to 4 pounds beefsteak or vine ripe tomatoescored and quartered
2onionspeeled, root end removed, cut into wedges
1head garlicpeeled and left whole
1bunch thymeleaves stripped from the stems
1bunch oreganoleaves stripped from the stems
1tablespoonkosher salt
1teaspoonfreshly ground black pepper
1/4cupextra virgin olive oil
Also needed:
1cupto 1 3/4 cups pinot noir or pinot grigioor 3/4 cup balsamic vinegar mixed with 1/2 cup water
Instructions
Put the tomatoes on the rimmed half sheet pan. Scatter the onion wedges, garlic cloves, stripped herb leaves, salt, and pepper over the tomatoes. Drizzle the olive oil evenly. Place the pan (or as many sheet pans as you can do at once) in the oven and turn the heat to 350F. Roast for at least 4 hours and 30 minutes* (see notes), or until the tomatoes have shriveled and are deeply caramelized and smell strongly, there is some blackness around the edges, and the onions and garlic are caramelized. Remove from the oven and scrape the contents directly into a blender or food processor. Pour in the wine or balsamic and water mixture. Blend or process on high until smooth. Divide between small freezer bags or snack sized re-sealable containers and freeze for up to a year.
Notes
IMPORTANT NOTE: This recipe is NOT engineered for being cooked in a convection oven. If you have a convection oven, you will need to watch the tomatoes far earlier for doneness.If you have a categorical dislike of anything with a little char, you may want to start checking your tomatoes around 2 hours. I definitely prefer them far more done (closer to the 4.5 hour mark) because of the super concentrated flavour it gives the resulting paste.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.