|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||12%|
|Total Sugars 7g|
|Vitamin C 33mg||167%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This roasted tomato sauce is a nice change from commercial jarred sauces. Roasting fresh tomatoes brings out their natural tangy, sweet notes. For complex flavors, use two or more types of tomatoes. Roma tomatoes have tangy garden-fresh flavor with dense flesh and are an excellent choice for sauces. Pair Roma tomatoes with the sweeter cocktail or cherry tomatoes or fresh grape tomatoes. Use heirloom tomatoes for their rich flavor and interesting color.
The ingredients in this sauce can easily be altered to suit your taste. Instead of Italian seasoning, use 3/4 teaspoon each of dried oregano and basil and 1/4 teaspoon each of dried crumbled rosemary and dried thyme. If you aren't a fan of onions, feel free to omit them.
The sauce is an excellent vegetarian or vegan sauce or you can use it as a base sauce, adding browned ground meat or sausage. It's a great sauce to use in a layered lasagna or chicken Parmesan as well.
The recipe makes 2 1/2 to 3 cups of sauce, which is more than enough for 12 to 16 ounces of spaghetti, linguine, or bucatini. If you have a surplus of tomatoes, scale the recipe up and freeze the sauce in 1-pint containers.
"The smell that comes from roasting the tomatoes with the aromatics in this recipe is heavenly! Roasting really helps to further develop the flavors of the tomatoes, which makes even the most out-of-season tomatoes hard to resist. Be sure to use up any juices or oils from the pan too!" —Kayla Hoang
3 pounds tomatoes
3 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1/2 cup sliced onion
2 teaspoons Italian seasoning
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons chopped basil
3 tablespoons tomato paste, optional
1/8 teaspoon crushed red pepper flakes, optional
1 pound pasta, optional
Garlic bread, optional
Gather the ingredients.
Position a rack in the center of the oven and heat to 325 F.
Core the tomatoes and cut into 1-inch chunks.
Toss the tomatoes in a large bowl with the oil, garlic, onion, Italian seasoning, salt, and pepper.
Arrange the tomatoes in a single layer on a large rimmed baking sheet. Roast until the tomatoes become tender, aromatic, and begin to shrivel, about 1 hour.
Put the tomatoes through a food mill. This will remove the skins and most of the seeds to make a smooth sauce. If you don't have a food mill, process the mixture in a blender or food processor to your liking.
Transfer the tomato mixture to a large saucepan. Add the basil, the tomato paste, and red pepper flakes, if using. Bring the sauce to a simmer over medium heat. Reduce the heat to low and continue to simmer until the sauce is slightly reduced and thickened, about 10 minutes.
If serving with pasta, prepare the pasta according to package directions. Toss the hot drained pasta with the sauce. Serve with garlic bread, if desired.
How to Store
- If not using immediately, pour the sauce into containers or jars with lids. Refrigerate the sauce and use within 3 days or store it in the freezer for up to 4 months.
- The tomato sauce freezes beautifully, but it will expand when frozen, which can shatter a glass jar. When freezing sauces in glass jars, a wide-mouth jar with no shoulder is the best choice. Let the sauce cool for 15 to 20 minutes, then fill the jars, leaving at least 1 to 2 inches of headspace. If you use a jar with a shoulder, leave 1 to 2 inches of space below the shoulder. Or, if you want to make sure the jar won't break, fill it, and freeze the sauce without the lid. When frozen solid, put the lid on and return the jar to the freezer.
- If you like, replace the onion with shallot slices.