We’ve hit that point in the summer that the tomatoes in the garden, at your local farmer’s market or farm stand are abundant and the most economical purchase ever! If you are buying locally I recommend asking if they have seconds because they are cheaper and because they will ultimately be made into sauce, the exterior beauty is far less important.
This recipe is a very loose guideline. I use what I have on hand and go with the flow. The slow and low roasting brings out abundant flavor making the most heavenly sauce, gravy or however you name it. Being Italian, this is a very reminiscent sauce that I grew up with. Some family’s go the sweeter route, and if that’s your preference, add sugar or maple syrup as preferred. We don’t add any sweetness to ours and this is my go-to guideline for roasting and preparing my sauce…
8-12 tomatoes, washed and quartered
1 huge or 2 normal sized bell peppers, chopped up
Garlic cloves, I use a ton but add 4-6 as a minimum
Italian seasoning, basil and oregano (I used dried) and used about 1 tbl of each
A few good pinches of salt
Olive oil drizzle is optional (using 2 tbl or so)
1-2 cups of water if your sauce is too thick and you want it a bit thinner.
Preheat your oven to 325 degrees. On an unlined baking sheet add your ingredients in an even layer. Top with seasonings and olive oil if using. Add to your oven. I roast for about 2 hours. Remove and add to a blender or your Dutch oven. If using a blender, pulse to achieve the sauce-like texture you wish. I added to a Dutch oven and used my hand immersion blender to blend. If your sauce is too thick and you want it thinner, gradually add small amounts of water to reach your preferred consistency. Cook on the stove over low heat until serving. Taste to adjust your seasoning and add additional salt etc. as needed. Serve atop pasta, use in lasagna or on pizza.
Sorry for the lack of photos on this recipe but it made one large batch of pasta for dinner and my family devoured it. Yep, it’s that good, super simple and very flavorful. Can’t wait to hear what you think when you make it! ~xx
— Knead to Cook