Roasted Tomato Sauce

This Roasted Tomato Sauce turns 6 pounds of fresh tomatoes, a whole head of garlic, and fresh herbs into a rich, naturally sweet sauce, the oven does most of the work.

Course Condiment

Cuisine Italian

Keyword Roasted Tomato Sauce

Prep Time 15

Cook Time 2

Servings servings

Calories 108kcal

Author Jason Decker

Ingredients

6 pounds tomatoes stems removed, large dice
1 small yellow onions large dice
1 head garlic skins removed
1/3 cup olive oil
1/4 cup balsamic vinegar
20 sprigs fresh oregano
1 teaspoon kosher salt
1 teaspoon black pepper
12 large fresh basil leaves chopped

Instructions

Preheat the oven to 425°F.
Add the diced tomatoes, onion, garlic, olive oil, vinegar, oregano, salt, and pepper in a large roasting pan.
6 pounds tomatoes, 1 small yellow onions, 1 head garlic, 1/3 cup olive oil, 1/4 cup balsamic vinegar, 20 sprigs fresh oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper
Toss well to combine.
Place in the oven and cook for 30 minutes, stir well, and cook for an additional 30 minutes until the top is blackened in some places.
Pour everything into a Dutch oven and blend with an immersion blender until smooth.
Simmer, uncovered for 45-60 minutes, stirring occasionally. This will thicken the sauce; how long you cook it down is to your preference.
Stir in the chopped basil and serve immediately.
12 large fresh basil leaves

Notes

Use mixed tomatoes. San marzano tomatoes for sweetness, cherry tomatoes for pop, beefsteak for juice.
Don’t crowd the pan. One large sheet pan or two smaller ones let the pieces roast, not steam.
Look for black bits. Those caramelized edges mean the natural sugars have done their job.
Add basil last. Fresh herbs taste brightest when they skip the long simmer.
Leave skins on. Blending pulverizes them, and you keep fiber plus fewer steps.No peeling!
Double the batch. If you’re firing up a 425 degree oven, you might as well roast enough for next time. Your future self will cheer.

Nutrition