This is Alton Brown's tomato sauce recipe and is originally intended for Roma tomatoes which are typically used for things like this (and have a more finished flavor) but since we're using beefmasters, we've used this recipe as merely a base as the flavor is a lot lighter. The difference being, its a basic neutral sauce we can doctor up later with flavors such as basil or Italian spices depending on the dish, essentially making it so we can have most of the spice work done and make minimum additions per dish. Pretty much what you do with jarred sauce from the store, but a lot more basic and needing more customization. It might be a lot of work to some folks but we enjoy it so it works for us.
* 20 Roma tomatoes (this is what the original recipe calls for, obviously we used our beefmasters here), halved and seeded
* 1/4 cup olive oil
* 1/2 teaspoon kosher salt
* 1 teaspoon pepper
* 1 cup finely diced onion
* 2 teaspoons minced garlic
* 1 tablespoon finely chopped oregano leaves
* 1 tablespoon finely chopped thyme leaves
* 1 cup white wine
Preheat oven to 325 degrees
We doubled this recipe since we had 2 trays of tomatoes, so that explains the quantity.
Halved and seeded and laid on the tray skin side down
Add olive oil
Salt and pepper
Add onions (we were able to give each tomato its own little "onion hat" and put the slivers inside the tomato itself for better coverage)
Add garlic, oregano and thyme
Bake at 325 for 2 hours. Check after the first hour and lower the temperature if it looks like they're cooking too fast. At the end of the 2 hours, raise the temp to 400 and bake for an additional 30 minutes
Now, the recipe says to put the tomatoes through a food mill and separate the skin from the rest of it, but unfortunately we don't have a food mill. We tried to remove the skins by hand and that was rather difficult so eventually we just said "ah screw it" and put the whole thing in the blender. Probably not the best, but it tastes fine, and I've done it before this way with beefmasters. The original recipe calls for romas which have a way thicker and fibrous skin whereas the beefmasters are a very thin skinned tomato. See skorzy's comment below for more details. Try to avoid putting the charred pieces in there though because that is "Not Good Eats" as Alton would say. Most of the skin we left on had that nice smokeyness to it anyways, so, meh! Put the blended mixture into a large pot.
Add your white wine, bring to a boil, then reduce the heat and let simmer for 5 minutes
And there you have it. We made almost a gallon of sauce from just a few of these tomatoes, ready for customization. Tonight we're going to try a mushroom/basil variation with our premade base, then freeze the rest. We still have tons of tomatoes left. I'm likely going to preserve some (blanched, peeled and frozen) and also make bruschetta for myself this week.