Roasted Tomato Sauce
Ruth Ann Vokac
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!
3 lbroma tomatoes, (peeled, stem end removed, and sliced in half horizontally.)
4-6 clovegarlic, medium sized (peeled and sliced in half horizontally)
1/2 conion, diced
1/4 to 1/2 tspred pepper flakes
2-4 Tbspolive oil
2 Tbsptomato paste (try amore's tube tomato paste!)
1 tspred wine vinegar
1 tspgranulated sugar
2 tspminced fresh oregano or thyme leaves (1 teaspoon dried)
2 Tbspminced fresh basil leaves (2 teaspoons, dried)
How to Make Roasted Tomato Sauce
- Preheat oven to 450 degrees.
- Line a 12" X17" baking sheet with foil, dull side up. Tnen line with parchment paper. (I line with only a silpat mat, and it works well.)
- 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.
- 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!)
- Add tomato paste, wine vinegar, salt and sugar.
- 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.
- 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.)
- 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.
- 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.
- 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!