Why buy tomato sauce in a jar when you can make your own with your garden-fresh tomatoes! When this is cooking, your house will fill with the aroma of an Italian kitchen. You can freeze this sauce and use it later, too.Print
Roasted Tomato Sauce
Why buy tomato sauce in a jar when you can make your own with your garden-fresh tomatoes! When this is cooking, your house will fill with the aroma of an Italian kitchen. You can freeze this sauce and use it later, too.
- Prep Time: 10 minutes
- Cooling Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 10 minutes
- Yield: Serves 8 1x
- Category: Sides & Sauces
- 2 pounds Roma (or Plum) tomatoes, quartered
- 1 whole yellow onion, chopped
- 1 whole garlic clove, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 cup fresh chopped basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dry oregano
- 1 bay leaf
- Remove ends of tomatoes before quartering.
- Combine tomatoes, onion, and garlic in a large glass baking dish.
- Sprinkle with salt and pepper and stir to combine.
- Pour olive oil over tomatoes and stir to mix.
- Add basil, red pepper flakes, and oregano. Stir to combine.
- Add bay leaf in the center of the mixture.
- Place baking dish in 450-degree pre-heated oven for 1 hour, stirring occasionally.
- When done, let dish cool for 1 hour.
- When cooled, remove bay leaf and discard.
- For a chunkier sauce, mash mixture with a potato masher to desired consistency.
- For smoother sauce, transfer mixture to a food processor and puree.
- Transfer sauce to a sealable container and refrigerate or freeze until ready to use.
Have you tried this recipe? It’s so easy and should be a staple in your house—please tell us how it turned out for you.