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roasted tomato sauce

mansfieldra avatar
Recipe by
Ruth Ann Vokac
@mansfieldra
Mansfield, IL

Several years ago, a friend and I were in a grocery store on the Hill in St. Louis. I asked her about the longevity of tomato paste in a tube—we neither one knew. But another shopper joined our conversation and told us it lasted as long as it was refrigerated. As we talked, our new friend told us about her homemade roasted tomato sauce. We quickly exchanged email addresses, and this recipe arrived in my inbox soon after. I have made it every summer since. And now some of my friends also consider making it a summer ritual. We all think it is very special!! Thank you, Mrs. Black!

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prep time 30 Min
cook time 30 Min
method Roast

Ingredients For roasted tomato sauce

  • 3 lb
    roma tomatoes, (peeled, stem end removed, and sliced in half horizontally.)
  • 4-6 clove
    garlic, medium sized (peeled and sliced in half horizontally)
  • 1/2 c
    onion, diced
  • 1/4 to 1/2 tsp
    red pepper flakes
  • 2-4 Tbsp
    olive oil
  • 2 Tbsp
    tomato paste (try amore's tube tomato paste!)
  • 1 tsp
    red wine vinegar
  • 3/4 tsp
    salt
  • 1 tsp
    granulated sugar
  • 2 tsp
    minced fresh oregano or thyme leaves (1 teaspoon dried)
  • 2 Tbsp
    minced fresh basil leaves (2 teaspoons, dried)

How To Make roasted tomato sauce

  • 1
    Preheat oven to 450 degrees.
  • 2
    Line a 12" X17" baking sheet with foil, dull side up. Then line with parchment paper. (I line with only a silpat mat, and it works well.)
  • 3
    Toss tomatoes, garlic, onion, and pepper flakes with olive oil in a large bowl until tomatoes are evenly coated. Spread mixture on prepared baking sheet.
  • 4
    Roast in oven for 30-32 minutes or until tomatoes are soft; remove from oven. With a slotted spatula, remove all the solids from the baking pan and put them into a large bowl. (Save the juice for soup!)
  • 5
    Add tomato paste, wine vinegar, salt and sugar.
  • 6
    Using a food processor or stick blender, pulse until broken down but still chunky, about 5 one-second pulses. Use a spatula to scrape down the bowl and then pulse until slightly chunky, about another 5 one-second pulses.
  • 7
    Stir in oregano and sweet basil. You can make this sauce the day before you use it--just refrigerate it. (In the summer when I have lots of tomatoes, I make several batches and freeze in various-sized containers.)
  • 8
    Note: I use any tomatoes I have in the garden—red and yellow. Those other than Roma might produce more juice, but drained, they work well.
  • 9
    Note: My friend with whom I shared the recipe doesn't peel her tomatoes, and she adds green peppers to the vegetables to be roasted. A stick blender does a great job making the peels and pepper pieces disappear into the sauce.
  • 10
    Use this sauce any time you would use marina sauce: as a dip or for pizza or pasta. Mix with alfredo sauce for a whole new level of deliciousness!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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