Roasted tomato sauce.

I had several tomatoes that I needed to use that were leftover from our party this weekend.  This recipe is so easy, smells incredible and tastes even better.  Once you make your own sauce, you’ll never look back.  Plus you can control the salt and seasonings, which is so important.  You’ll love this recipe in the summer when the flavorful tomatoes are abundant 🙂

Ingredients:

4 lbs of tomatoes, washed and quartered
Olive oil for drizzling
1 tablespoon of salt (or less)
8-12 garlic cloves, peeled and smashed
3 small peppers
1 onion, chopped into larger pieces
2 teaspoons of Italian seasonings
Freshly ground pepper
15 fresh basil leaves
1/3 cup of good red wine that you would drink 🙂

Directions:

Preheat your oven to 275 degrees.  Spray the bottom of a roasting pan with olive oil.  Then add your tomatoes to the pan.  Season with salt, pepper and Italian seasonings.  Add the garlic cloves & onions.  Drizzle the olive oil over top and toss with your hands.  Make sure everything is coated well.  Place in the oven and roast the tomatoes for 3-4 hours.  Then remove and add them, along with the pan drippings, to a Dutch oven along with your basil leaves.

Puree with your hand immersion blender.  Add the wine and additional seasonings as needed.  Top your favorite pasta and enjoy.  Bon Appetit!

 

— Knead to Cook

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7 Comments

  1. This sauce is AMAZING!!! My house smelled fabulously all day! This is such an easy recipe to follow as well! My daughter liked it so much that she made it for her friends for their first homecooked dinner of law school! It was a huge hit!! Thanks for always inspiring!

  2. Hi …I’ve read it a few times and I do not see what to do with the onion. Is it added to the tomatoes during roasting time? The picture does not show any onion in the pot. Please help as I am in the midst of creating this right now. Thank you!

  3. Hi. My tomatoes/peppers/garlic tasted delicious, but they got too dried out to become sauce. What did I do wrong? I roasted uncovered at 100 c’ for 4 hours. Thank you so much Robin for a great blog

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