Fire Roasted Spaghetti Sauce From Scratch
User Reviews
5
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Prep Time
45 mins
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Cook Time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
1 gallon
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Calories
152 kcal
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Course
Condiments
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Cuisine
Italian
Fire Roasted Spaghetti Sauce From Scratch
Description
Fire Roasted Spaghetti Sauce From Scratch emphasizes fresh Roma tomatoes and whole heads of garlic roasted until their skins are charred by grilling. The grilling imparts a smoky dimension that enhances the tomato's natural sweetness. After roasting, the tomatoes are peeled, and garlic cloves are extracted and united with sautéed onions. Fresh basil, salt, pepper, and a bit of sugar balance acidity and add herbal brightness. An immersion blender purées the mixture to a near-smooth texture before slow cooking, allowing the flavors to meld and thicken the sauce. The high-temperature roasting and slow simmer create a deep, rich sauce with a subtle smoky undertone and soft herbaceous notes.
Once prepared, this sauce complements a variety of pasta shapes well and can be a comforting base for other Italian-inspired dishes. It can be prepared ahead to deepen flavor, refrigerated for about a week, or frozen for longer storage. The instructions also provide stove-top cooking as an alternative to slow cooker use. Properly sterilized canning is mentioned for preserving the sauce in jars.
For best results, roast the tomatoes and garlic evenly to develop the characteristic charred flavor and remove skins for a smooth finish. The sauce benefits from gentle simmering with occasional stirring to prevent sticking and to unify the ingredients.
Ingredients
- 10 pounds Roma tomato
- 1/4 cup olive oil divided use
- 3 large white onion diced
- 2 heads garlic
- 1 tablespoon salt
- 2 teaspoons granulated sugar
- 1 cup basil chopped, fresh
- 1 teaspoon black pepper
Instructions
- Preheat an outdoor gas grill to high heat. Slice the tip off of each head of garlic to expose the cloves insides. Place each garlic head on a square sheet of aluminum foil. Drizzle exposed tips with 1 teaspoon olive oil. Wrap tightly with aluminum foil.
- Place the garlic onto the grill and roast, turning occasionally, for 15 minutes. Roast the tomatoes on the grill until skins begin to blacken and burst, turning so that each side gets cooked.
- Remove the garlic from the aluminum foil and allow the roasted tomatoes to cool until you are able to handle them. Squeeze the head of garlic to remove the cloves. Remove the peels from the tomatoes and cut out any inedible parts like stems.
- In a large skillet over medium high heat, heat the olive oil and then saute the onion for about 5 minutes.
- Transfer the onion to a slow cooker. Add in the peeled tomatoes, garlic cloves, salt, sugar, basil, and pepper. Use an immersion blender to puree everything together until fairly smooth. (If you don't have an immersion blender then put everything into a blender in batches to puree and then transfer the puree into the slow cooker).
- Cook on low for 4-6 hours. Store in jars in the fridge if you will be using it within then next 1-2 weeks, or freeze it in quart sized freezer bags. Alternately, you may can it following proper canning procedures.
Notes
- You can roast the tomatoes and garlic in a 425°F oven as an alternative to using a gas grill; watch carefully to avoid burning.
- This sauce may be cooked on the stove instead of a slow cooker by simmering it gently for 3 to 4 hours, stirring regularly.
- Making the sauce a day or two ahead enhances the flavor development.
- Store in an airtight container in the refrigerator for up to 10 days or freeze in quart-sized bags for about 3 months.
- For canning, sterilize pint jars, add lemon juice, fill with sauce leaving headspace, and process in a boiling water bath for 35 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1gallon
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 152kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 722mg | 30% |
| Potassium | 1135mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 3780IU | 76% |
| Vitamin C | 65.5mg | 73% |
| Calcium | 58mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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