Roasted Tomato Sauce
Roasted tomato sauce is a tasty, versatile marinara sauce made from oven-roasted tomatoes that bring out their natural sweetness and depth of flavor. It's a simple and healthy way to enjoy the taste of summer all year round!
Ingredients
- 4 pounds tomatoes
- 6 cloves garlic, coarsely chopped or thinly sliced
- 3/4 cup sliced shallots
- 2 teaspoons Italian herb blend
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- Dash crushed red pepper flakes, or to taste, optional
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons tomato paste
- 1/4 cup chopped basil leaves
- 1 teaspoon sugar, optional, or to taste
Instructions
- Lightly oil a large, rimmed baking sheet and heat the oven to 325 F.
- Slice or chop the tomatoes into 1-inch to 2-inch pieces. Discard stems and any tough cores.
- In a large bowl, toss the chopped tomatoes, shallots, and garlic with the Italian seasoning, salt, pepper, red pepper flakes, and olive oil.
- Spread the tomato mixture out on the baking sheet and roast for 1 hour.
- Put the tomatoes and vegetables through a food mill—this will eliminate seeds and peels. Alternatively, put the tomato mixture in a blender and blend until smooth.
- Transfer the tomato mixture to a saucepan and add the tomato paste.
- Place the saucepan over medium heat and bring the sauce to a simmer. Reduce the heat to low and simmer, uncovered until thickened as desired, about 10 minutes. Add the basil and continue cooking for 4 to 5 minutes.
- Taste the sauce and adjust the seasonings. Add a little sugar if a sweeter sauce is desired.
- Use the sauce immediately or cool it and transfer it to an airtight container.
- Refrigerate the sauce and use within 3 to 4 days or freeze it for longer storage.
Tried this recipe?Let us know how it was!