Simple Roasted Tomato Sauce
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
4 hrs
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Servings
2 to 2 ½ quarts of sauce
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Calories
526 kcal
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Course
Condiments
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Cuisine
Italian
Simple Roasted Tomato Sauce
Description
The recipe calls for placing whole tomatoes and peeled garlic cloves on a baking sheet, drizzling them with extra-virgin olive oil, and seasoning with kosher salt, black pepper, and torn basil leaves. Slow roasting at 250°F for about four hours concentrates the tomatoes' flavor and softens them thoroughly. The garlic infuses subtle pungency and sweetness.
After cooling, the roasted ingredients are pulsed and blended to the desired texture, making a sauce that retains some tomato chunkiness while being smooth enough for pasta or other uses. The sauce can be refrigerated for up to a week or frozen for longer storage.
For those interested in canning, adding bottled lemon juice and additional salt helps ensure shelf stability with an optional sugar addition to balance acidity. This home-roasted sauce highlights natural tomato flavor without relying on added sugar or cooking shortcuts.
Ingredients
- 5-6 pounds tomato stems removed, medium or small
- 1 garlic peeled (you can chop the garlic if you want but can keep cloves whole if you'd like, medium head
- ⅓ cup extra-virgin olive oil
- ½ cup basil fresh leaves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat the oven to 250 degrees F.
- Place the tomatoes on large baking sheet with a raised 1-inch lip. Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper.
- Bake for 4 hours or until tomatoes are soft and bursting.
- Allow to cool then pour into a blender in batches. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat.
- Will keep in the refrigerator for 1 week or 4 months in the freezer.
Notes
- To can the sauce for shelf-stability, add two tablespoons bottled lemon juice and one teaspoon salt per jar.
- Add a teaspoon of sugar to balance acidity if desired when canning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 2 ½ quarts of sauce
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 5g | 25% |
| Sodium | 58mg | 2% |
| Potassium | 2705mg | 58% |
| Fiber | 14g | 56% |
| Sugar | 30g | 60% |
| Vitamin A | 9763IU | 195% |
| Vitamin C | 157mg | 174% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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