Slow Roasted Tomato Marinara

16 455 102
Ingredients Minutes Calories
Prep Cook Servings
15 min 7 h 20 min 8
Slow Roasted Tomato Marinara
Health Rating


1 tbsp Granulated sugar
1 tbsp Extra virgin olive oil
3/4 tsp, ground Basil, dried
1/2 tsp Oregano, dried
3 clove(s) Garlic (minced)
1/3 cup Red wine
1 3/4 kg Plum tomatoes (halved lengthwise)
2 spray (about 1/3 second) Olive oil cooking spray
1/3 cup Water
4 tsp Extra virgin olive oil
3/4 cup Yellow onion (chopped)
1/2 tsp Oregano, dried
1 tsp, ground Basil, dried
2/3 cup Water
1/2 tsp Salt
1 dash Black pepper


Preheat oven to 250°.

Combine sugar, olive oil, 3/4 tsp basil 1/2 tsp oregano and plum tomatoes in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250° for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.

Heat oil in a saucepan over medium-high heat. Add onion, 1/2 tsp oregano, 1 tsp basil and garlic; sauté 5 minutes or until tender. Add wine; cook 3 minutes or until liquid nearly evaporates.

Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; stir in salt and pepper.

Nutrition Facts

Per Portion

Calories 102
Calories from fat 41
Calories from saturated fat 5.7
Total Fat 4.6 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.1 g
Cholesterol 0
Sodium 161 mg
Potassium 581 mg
Total Carbohydrate 12.7 g
Dietary Fiber 3.1 g
Sugars 8.3 g
Protein 2.3 g

Dietary servings

Per Portion

Vegetables 2.6

Energy sources