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–+ servings
roasted tomato sauce in a ball jar on wood cutting board
Penny Kovacs

Roasted Tomato Sauce

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This roasted tomato sauce is a rich, deeply flavorful sauce made by oven-roasting fresh tomatoes, garlic, and aromatics until caramelized before blending them into a smooth or rustic purée. Enjoy it over your favorite pasta or turn it into a thick and creamy tomato soup!
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 4-6 lb Tomatoes cored and cut in 1/4's
  • 1 head Garlic cut in half
  • 3-4 whole Shallot peeled and cut in half
  • 8 whole Basil fresh, use more or less to taste
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Oregano dried
  • 1 tsp Salt
  • 1 tsp Black Pepper

Method
 

  1. Preheat oven to 375˚
  2. Line a rimmed baking sheet with parchment paper.
  3. Wash and dry the tomatoes, remove the stems, and cut them in quarters.
  4. Place the tomatoes on the pan and spread them out evenly.
  5. Add the peeled and cut shallots to the pan along with the head of garlic that has been cut in half.
  6. Drizzle everything with olive oil.
  7. Sprinkle with the oregano.
  8. Roast for one hour, remove from oven and allow to cool.
  9. Move the tomatoes, shallots, and juice to a high speed blender and squeeze the roasted garlic cloves into the blender.
  10. Purée in high until completely smooth and creamy.
  11. Enjoy!

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