5# Roma Tomatoes
4 oz Extra Virgin Olive Oil
1 small Yellow Onion (fine dice)
3 Cloves Garlic (chopped)
⅓ C fresh Basil (finely chopped)
¼ C fresh Oregano (finely chopped)
1 tsp ground Cumin
1 tsp Dark Chili Powder
½ tsp Smoked Paprika
½ tsp Salt
½ tsp Black Pepper
4 oz Extra Virgin Olive Oil
1 small Yellow Onion (fine dice)
3 Cloves Garlic (chopped)
⅓ C fresh Basil (finely chopped)
¼ C fresh Oregano (finely chopped)
1 tsp ground Cumin
1 tsp Dark Chili Powder
½ tsp Smoked Paprika
½ tsp Salt
½ tsp Black Pepper
Preheat oven to 300°F. Remove the core and seeds from the tomatoes and roughly chop. Place 2 oz olive oil and all the rest of the ingredients in a food processor and purée for about 30 to 45 seconds, until there are no more large chunks. Strain purée through a fine sieve strainer, pushing down on the purée to remove as much liquid as possible.
Use the other 2 oz of olive oil to coat the bottom and sides of a 13 × 18 inch baking pan with a timed edge. Spread purée evenly on baking pan and bake for 2½ to 3 hours until most of the liquid has evaporated, turning every 25 to 30 minutes with a spatula, until dark in color. Reduce heat to 250° F and cook for about another 20 minutes until thick and resembling a brick color.
Cool and refrigerate in an airtight container for up to 4 weeks or freeze for up to 6 months in plastic wrap.
Use the other 2 oz of olive oil to coat the bottom and sides of a 13 × 18 inch baking pan with a timed edge. Spread purée evenly on baking pan and bake for 2½ to 3 hours until most of the liquid has evaporated, turning every 25 to 30 minutes with a spatula, until dark in color. Reduce heat to 250° F and cook for about another 20 minutes until thick and resembling a brick color.
Cool and refrigerate in an airtight container for up to 4 weeks or freeze for up to 6 months in plastic wrap.
