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How to Make Roasted Tomato Spaghetti Sauce
Smoky roasted tomatoes make a delicious spaghetti sauce. Only six ingredients!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 73 kcal
Course:
Condiments
Cuisine:
Italian
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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.