Homemade Roasted Tomato Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
390 kcal
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Course
Main Course, Condiments, Dinner
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Cuisine
American
Homemade Roasted Tomato Sauce
Description
The recipe begins by roasting large chunks of any ripe tomatoes with olive oil, minced garlic, and dried herbs including basil and oregano. Roasting intensifies the sweetness and adds slight smokiness, especially when finished under the broiler to lightly char the tomato skins. Meanwhile, finely diced onion is sautéed in olive oil to add a savory base to the sauce. After roasting, the tomato mixture with their juices is combined with the onion, chicken broth, white wine, and red pepper flakes and simmered for 35 to 45 minutes until thickened to preference.
The resulted sauce carries layered flavors from roasted tomatoes and herbs, enhanced by the subtle heat of chili flakes. Its texture can be adjusted by blending to smoothness or leaving it chunky. This sauce complements pasta well, especially when topped with Parmesan cheese and fresh basil, embedding bright herbaceous notes and umami.
For cooking, the recipe notes suggest using ripe tomatoes for the best flavor, with grape or cherry tomatoes as alternatives. Red bell peppers can be added in roasting for sweetness. If tomatoes are too acidic, small amounts of sugar or shredded carrot can balance the taste. Canned tomatoes may supplement fresh when necessary. Fresh herbs can be added at serving for brightness. The sauce should be simmered longer to thicken and pasta should be cooked without rinsing or oiling so the starch improves sauce adhesion.
Ingredients
- 2 pounds tomatoes any variety, ripe
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 small onion finely diced
- ½ cup white wine
- ¾ cup chicken broth
- ¼ teaspoon red pepper flakes or to taste
Instructions
- Preheat the oven to 425°F.
- Cut the tomatoes into large chunks.
- Place the tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, garlic, basil, oregano, and salt & pepper and toss well to coat.
- Roast for 25-30 minutes, stirring after 15 minutes. Broil for 5 minutes or just until the tomato gets a little bit of char or color. If desired, remove the tomato skins after roasting.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan. Cook onion until tender, about 5-6 minutes.
- Add the roasted tomatoes to the pan with any juices, broth, wine, and chili flakes. Simmer 35 for 45 minutes or until sauce reaches desired thickness.
- Toss with pasta and serve topping with parmesan cheese and fresh basil.
Notes
- Use ripe tomatoes for a vibrant flavor; grape or cherry tomatoes are suitable alternatives.
- Adding red bell peppers during roasting can enhance sweetness.
- If the sauce tastes acidic, add a pinch of sugar or finely shredded carrot.
- In a pinch, canned whole tomatoes can be combined during simmering.
- Stir in fresh herbs like basil just before serving to preserve their aroma.
- Simmer sauce longer to thicken to the desired consistency.
- Do not rinse or oil pasta before mixing with sauce; the starch helps sauce stick better.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390 | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 291mg | 12% |
| Potassium | 788mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1966IU | 39% |
| Vitamin C | 38mg | 42% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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