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Sep 7, 2008 12:37 AM

have you ever tried baking your homemade tomato sauce instead of cooking it on the stove?

my stovetop went dead (out of gas, probably) when i started to sautee the onions for my tomato sauce. i already crushed the tomatoes in the food processor, so baking them intact is out of the question.

has anyone had any success just baking the tomato sauce in a large pan in the oven? any tips?

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  1. I've never tried this, but a friend SWEARS that if you microwave homemade tomato sauce for an hour instead of simmering it on the stove for 3-4 like I do, it's the same or better. You would have to be really careful about what kind of container it was in, though.

    1. I don't see why it wouldn't work in the oven. I just made 40 lbs. of tomato sauce for canning and I roasted the tomatoes in the oven, dropped them in cold water to slip off skins. I finished it by cooking stove top but it should be just fine in the oven as well.

      1. I just did a ton of it. I just rough chop the tomatoes and onion. I add lots of garlic and basil. I cook it at 450 degrees for a couple of hours, until it reaches the desired consistency. I either mash it with a potato masher or puree it. Make sure to season with salt and pepper

        1. Not every tomato sauce will work in the oven, but I make (and freeze) a roasted tomato sauce at this time every year. I don't think you'd be able to get enough direct heat under a roasting pan to do any kind of sauce that includes meat or even sauteed onions or garlic, but the dry, indirect heat of an oven works very well to reduce a sauce.