How to Make Roasted Tomato Spaghetti Sauce

Name: How to Make Roasted Tomato Spaghetti Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 12 Roma tomatoes – core removed and cut in half; 1 tablespoon + 1 teaspoon of extra virgin olive oil; 1 medium onion – diced; 3 cloves of garlic - minced; ½ cup of red wine or 2 tablespoons of balsamic vinegar; 2 teaspoons of dried Italian seasoning; salt and pepper to taste

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
73 kcal
Course
Condiments
Cuisine
Italian

How to Make Roasted Tomato Spaghetti Sauce

Demi Foster

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Smoky roasted tomatoes make a delicious spaghetti sauce. Only six ingredients!

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Ingredients

Servings

12 Roma tomatoes – core removed and cut in half
1 tablespoon + 1 teaspoon of extra virgin olive oil
1 medium onion – diced
3 cloves of garlic - minced
½ cup of red wine or 2 tablespoons of balsamic vinegar
2 teaspoons of dried Italian seasoning
salt and pepper to taste

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Instructions

Preheat the oven to 400°F
Wash the tomatoes, remove the cores, cut them in half, and lay them flat side down on a rimmed baking sheet. Drizzle with a one tablespoon of olive oil and use your hands to evenly rub the oil on the tomatoes.
Put the tomatoes in the oven and roast them for approximately 25 to thirty minutes, or until the skins are blistered and black.
While the tomatoes are roasting dice the onion and mince the garlic. Heat one teaspoon of olive oil in a large sauce pan on medium heat. Cook the onion until it’s super soft and translucent, approximately 15 minutes. Add the garlic and cook for a few minutes. Not too long or it will burn and taste bitter. Turn the heat to the lowest setting and stir frequently.
When the tomatoes are done, let them cool until you can safely remove the blackened skins. When they’re cool enough to handle, remove the blackened skins and put the tomatoes and the juice that remains on the baking sheet in the pan with the onion and garlic.
Stir the tomatoes in with the onions and garlic. They should be so soft that they fall apart, use a wooden spoon to break apart any large pieces that remain. Add a half cup of red wine, or two tablespoons of balsamic vinegar if you don’t have wine available; this will give the sauce a rich flavor. Now stir in the seasonings and let the sauce simmer for thirty minutes on a low heat setting.
Store in an air tight container for up to a week.
Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days.
Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and heat in a pan on the stove.
Nutrition Disclaimer

Nutrition Information

Show Details

Serving 1cup Calories 73kcal (4%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 12mg (1%) Potassium 359mg (10%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1045IU (21%) Vitamin C 19mg (21%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 73 kcal

% Daily Value*

Serving	1cup
Calories	73kcal	4%
Carbohydrates	11g	4%
Protein	2g	4%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	12mg	1%
Potassium	359mg	8%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	1045IU	21%
Vitamin C	19mg	21%
Calcium	36mg	4%
Iron	1mg	6%