Roasted Tomato Sauce

Roasting tomatoes bring out a rich and deep flavor that can’t be achieved any other way. The caramelized tomatoes and onions become something special when slowly roasted with a little garlic (or a lot if you like!). This recipe takes a little time but as most of it is in the oven, it’s mostly hands off. Use this roasted tomato sauce in place of any jarred pasta sauce. You can even use this sauce for pizza, just add an additional tablespoon of kosher salt before you blend in the final steps.

Notes

I use roma tomatoes for two reasons, they are very economical (are often the cheapest option at the the store), and they are a very meaty tomato so they will not lose all their mass during the roasting process. Please feel free to experiment with any tomato you wish. A smaller size tomato will most likely require a shorter cook time.

Make sure to slice your roma tomatoes in half through the stem so they lay flat on the sheet tray.

You can remove the seeds and the gel inside the cavities of the sliced tomato, I usually leave them in.

Checkout some of my other Italian Recipes here.

EQUIPMENT

Here are some of the tools I used in this recipe.

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Immersion Blender: Braun MQ5000 Hand Blender Multiquick Vario, MQ5000, Black (I love this blender, it even comes with the perfect container for mixing you mayonnaise as called for in the recipe!)

Sheet Tray: Checkered Chef Baking Sheet with Wire Rack Set – Single Set w/ Half Sheet Pan & Stainless Steel Oven Rack for Cooking

Roasted Tomato Sauce

Christopher Beaudoin

Roasting tomatoes bring out a rich and deep flavor that can't be achieved any other way. The caramelized tomatoes and onions become something special when slowly roasted with a little garlic (or a lot if you like!). This recipe takes a little time but as most of it is in the oven, it's mostly hands off. Use this roasted tomato sauce in place of any jarred pasta sauce. You can even use this sauce for pizza, just add an additional tablespoon of kosher salt before you blend in the final steps.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Ingredients

  

• 2 kg Roma Tomatoes About 4.4 Pounds
• 1 Large Onion
• 2 Cloves Garlic
• 2 tbsp Olive Oil
• Kosher Salt to taste
• Fresh Ground Pepper to taste
• 1 tbsp Dried Oregano
• 1 tbsp Kosher Salt If using as pizza sauce

Instructions

 

• Pre-heat oven to 400°f.
• Grease a sheet pan with half of the olive oil.
• Cut all of the Tomatoes in half through the stem end so that you can lay them cut side up.
• Arrange them on the sheet pan cut side up.
• Cut the stem off of the onion and discard,
• Cut the onion in half and place on the sheet pan.
• Remove the skin form the garlic cloves and add to the sheet pan.
• Sprinkle with salt and pepper to taste. and drizzle on the rest of the olive oil.
• Place tray in oven and roast for 4 mins.
• After the first 4 mins, lower the temperature to 350°f and continue to roast for another 45 mins.
• Remove from oven and let cool for 5 mins.
• Transfer roasted Tomatoes, Onion, and Garlic and any juices in the pan to a large mixing bowl.
• Add dried oregano. (add 1 tbsp of kosher salt here is using for pizza)
• If making a smooth sauce blend with an immersion blender until you reach your desired consistency.
• If making a crushed tomato sauce, crush the roasted mixture with either your hands or a potato masher
• Check the seasoning and add salt and pepper to taste if needed.

Notes

To make this sauce for pizzas, add 1 tbsp of kosher salt when you add the oregano.