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    HOME » Recipes » Sauce & Condiments

    Published: Aug 12, 2014 · Modified: Feb 19, 2021· This website generates income via ads ·

    Roasted Tomato Sauce

    Jump to Recipe Print Recipe Pin Recipe

    The Attack of the Killer Tomatoes is in full swing. I harvested a huge bounty of Big Beef, Better Boy, Yellow Pear, and red Cherry tomatoes yesterday.

    RoastedTomatoSauce575
    Tomatoes

    I didn't want to make tomatoes sauce on the stove again, and since we are expecting cooler temperatures today, I decided to use my oven! That's a bold move since I don't have an A/C vent in there and the kitchen heats up quickly. This better be worth it. From the aroma coming from my kitchen I think it will be.

    I washed, cored and quartered the large tomatoes and left the cherry tomatoes whole. I cut up a medium sweet yellow onion and minced eight cloves of garlic. I tossed it all on baking sheets with a little olive oil, salt and pepper.

    tomatoes2

    The vegetables were roasted in a 425 degree oven for about an hour.

    tomatoes3

    The tomatoes were cooked until most of the liquid reabsorbed.

    tomato-4

    I then placed them under the broiler for a few minutes to get a little char on them.

    tomato-3

    I allowed the tomatoes to cool briefly then placed them in a food processor.

    Roasted Tomato Sauce at The Egg Farm

    I had to work fast to avoid eating them with a spoon!

    tomato-6

    I pulsed three times then removed some of the chunky sauce to use in my Shakshuka recipe.

    tomato-8

    You can use this sauce chunky or continue pulsing until smoother.  It is now ready to use however your heart desires! This smooth batch will be used in a red sauce for pasta, maybe tomorrow. If not, it can be refrigerated for a couple of days or frozen until ready to use.

    Roasted Tomato Sauce

    Tomatoes, onions and garlic roast in the onion before being pureed into sauce.
    5 from 2 votes
    PRINT Pin
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Sauce
    Cuisine American, Italian
    Servings 6
    Calories 103 kcal

    Equipment

    • 2 Baking sheets
    • Food processor or blender.
    • Medium bowl

    Ingredients
      

    • 2-3 pounds vine-ripened tomatoes
    • 1 medium sweet onion chopped
    • 8-10 cloves garlic chopped
    • 3 TBS Extra Virgin Olive Oil
    • 1 teaspoon kosher salt
    • ½ teaspoon cracked black pepper

    Instructions
     

    • Preheat oven to 425 degrees. Wash, core, and quarter the whole tomatoes. Cherry tomatoes can be halved or left whole. Place the tomatoes in a single layer on two baking sheets.
    • Chop a medium to large sweet yellow onion and place on baking sheet along with the chopped garlic. Drizzle the olive oil over the vegetables and toss with your hands to coat.
    • Season with salt and pepper. Don't overdo it because you'll probably be seasoning it again when you use it.
    • Place the baking sheets in the oven and roast until the juice flows from the tomatoes and begins to evaporate. About 30-40 minutes. Place the baking sheets under the broiler until the tops of a few tomatoes begin to char.
    • Remove from the oven and allow to cool. Use a large spoon to transfer the tomatoes into the bowl of a food processor.
    • You might have to do this in two batches. Pulse three or four times or until the sauce is the desired consistency. Pour the sauce into a bowl and refrigerate if using in the next day or two.
    • Transfer to freezer bags and freeze until ready to use. This sauce can be used as you would a canned tomato sauce for soups, stews, and pasta sauce.

    Nutrition

    Nutrition Facts
    Roasted Tomato Sauce
    Amount per Serving
    Calories
    103
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Sodium
     
    397
    mg
    17
    %
    Potassium
     
    404
    mg
    12
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    1261
    IU
    25
    %
    Vitamin C
     
    23
    mg
    28
    %
    Calcium
     
    28
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword garlic, onions, roasted, tomatoes
    Tried this recipe?Let us know how it was!

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    Comments

    1. Joseph Liquori says

      August 15, 2014 at 10:20 am

      Great Recipes! Keep up the good work! 🙂

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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