This recipe will be a guideline or general idea for you but exact measurements aren’t required. Use more or less of what you love/hate. Your house will smell like Tuscan villa… the aroma all afternoon was dreamy, I cannot lie. If you don’t grow your own tomatoes, I highly recommend hitting up a local farm stand and purchasing seconds. The tomatoes do not need to look pretty at all. They will all be chopped up and roasted (basically dehydrated) all afternoon so looks aren’t necessary. Let’s get to this!
Roasted tomato sauce
- 1 baking sheet pan
- 1 Dutch oven or large sauce pot
- 1 Hand immersion blender
- 15-20 tomatoes washed and quartered
- 1 large onion (red, yellow or white) peeled, cut into wedges
- Olive Oil
- 6-10 cloves garlic peeled and smashed/chopped
- Fresh herbs: basil leaves, chives, parsley stems removed and chopped
- Preheat your oven to 275 degrees.
- Add all of your ingredients (minus herbs) to your baking sheet.
- Drizzle olive oil on top and then sprinkle with salt and pepper.
- Gently toss to coat and place in the oven.
- Roast for up to 4 hours. I don't toss, I just allow to cook low and slow.
- Remove and gently scoop the mixture into a larger Dutch oven pot.
- Add your spices.
- Carefully blend using your stick immersion blender. If you don't have a stick blender, you can easily use a blender or simply mash in the pot with a very large spoon or fork for a chunkier texture.
- Taste and adjust seasoning.
- Optional seasonings: Red pepper flakes or if you prefer a sweet sauce, add a drizzle of maple syrup or a few tablespoons of sugar.
If you genuinely are afraid to cook or have apprehension with hosting… this recipe is a slam dunk, no-fail sauce! I promise and cannot wait to hear what you think! -xx
— Knead to Cook