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roasted tomato sauce
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5 from 3 votes

Roasted Tomato Sauce

Roasted Tomato Sauce is a great way to use up a bumper crop of tomatoes when they are in-season. But it's also a great way to make out-of-season tomatoes taste great!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Sauce
Cuisine: American, Italian
Keyword: roasted tomatoes, tomato sauce, tomatoes
Servings: 6 servings
Author: Andrew

Ingredients

  • 3-4 pounds ripe tomatoes
  • 1 cup roughly chopped shallots
  • 1 1/2 cups fresh basil divided
  • 1/4 cup fresh oregano
  • 6 cloves garlic
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  • Preheat the oven to 400 degrees. 
  • Core the tomatoes, chop the shallots, peel the garlic cloves (leave whole), and tear 1 cup of the basil and all the oregano from their stems.
  • Combine all ingredients in a roasting pan and saturate with olive oil and balsamic vinegar, top with salt and pepper, and mix well. 
  • Roast the tomatoes and herbs for 55 minutes, or until the tomatoes begin to singe. Remove from oven and let cool.
  • Once cool, pour the contents of the roasting pan and the remaining ½ cup basil into a blender and blend on high for about a minute or until smooth.
  • To serve, pour over pasta or roasted vegetables and enjoy!

Notes

No fresh basil or fresh oregano? No problem. Use dried - just remember that dried herbs are more intensely flavored if relatively fresh so use something like 2 tablespoons of dried basil and a tablespoon of dried oregano.
No shallots? No problem - try some onion - any color will do.

Nutrition

Calories: 338kcal