Oven Roasted Tomato Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 cups (about)
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Calories
948 kcal
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Course
Main Course
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Cuisine
Italian
Oven Roasted Tomato Sauce
Description
This Oven Roasted Tomato Sauce combines fresh Roma tomatoes, sliced onions, garlic cloves, and carrots tossed with Italian seasoning, red pepper flakes, salt, pepper, and olive oil, then roasted at 450°F until the tomatoes collapse and the edges develop a slight char. Roasting concentrates the natural sugars and deepens the flavor of the vegetables while softening them for blending.
After roasting, the softened vegetables can have their skins removed if a smoother texture is desired, though leaving skins adds body to the sauce. The ingredients are then transferred to a food processor and blended to the preferred consistency, resulting in a robust sauce with balanced acidity, sweetness, and mild heat from red pepper flakes.
The sauce pairs well with many pasta types such as spaghetti, rigatoni, or penne and can be finished with freshly grated Parmesan and torn basil leaves to add freshness and depth. It can be refrigerated for up to 4 days or frozen for longer storage, making it practical for meal prep.
For careful storage when freezing, leave headspace in containers to accommodate sauce expansion and thaw overnight in the refrigerator before use. The recipe is not recommended for water bath canning.
Ingredients
For the Roasted Tomato Sauce
- 3 pounds Roma tomato halved
- 1 yellow onion halved and sliced into 1/4-inch half moons
- 6 garlic large cloves
- 2 carrot peeled and cut into large pieces
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes plus more to your liking, or Aleppo pepper
- kosher salt
- black pepper
- extra virgin olive oil
Serving Suggestions
- pasta spaghetti, rigatoni, penne you really can’t go wrong, of your choice
- Parmesan Cheese freshly grated
- basil fresh
Instructions
- Get ready. Preheat your oven to 450°F.
- Prep the tomatoes and vegetables. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.
- Roast. Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
- Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).
- Blend. Transfer the tomatoes and their juices and the vegetables to the large bowl of a food processor fitted with a blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier tomato sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
- Use or or store. Use immediately, or let cool fully before storing.
If You're Serving with Pasta
- Make the pasta. Bring a pot of water to a boil and season well with kosher salt. Cook according to package instructions, reserving a 1/2 cup of pasta water before draining.
- Mix. Add a splash of pasta water to the blender and blend briefly to incorporate. Return the pasta sauce to the pan and add the cooked, drained pasta. Mix well with a wooden spoon to coat the pasta well, adding more pasta water as needed to create a thick and silky sauce coating your pasta.
- Serve. Garnish with fresh basil and parmesan cheese. Enjoy!
Notes
- Store cooled sauce in airtight jars or containers in the fridge for up to 4 days or freeze up to 4 months, leaving room for expansion.
- Thaw frozen sauce overnight in the refrigerator before using.
- Removing tomato skins after roasting can produce a smoother sauce, but leaving skins adds texture.
- This sauce pairs well with various pasta shapes and is enhanced with Parmesan and fresh basil.
- Water bath canning is not recommended for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups (about)
Amount Per Serving
Calories 948 kcal
% Daily Value*
| Calories | 94.8kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 44.3mg | 2% |
| Potassium | 979.5mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 11.7g | 23% |
| Vitamin A | 8021.2IU | 160% |
| Vitamin C | 51.9mg | 58% |
| Calcium | 75.4mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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