When you need a homemade tomato sauce but you don’t have the time to stand over a stove for hours, Rustic Oven Roasted Tomato Sauce is the perfect solution. The most difficult part of this recipe is preparing the tomatoes, but once the tomatoes are halved (no need to core or dice!), simply roast them until they are falling apart tender. The golden, caramelized tomatoes are pureed with fresh herbs until smooth to create a simply amazing result. The uses for this sauce are pretty much endless- keep a jar in the fridge and try it in any recipe that calls for tomato sauce. You can add or change the seasonings to cater the sauce to the exact dish you’re making. It is also a wonderful alternative to canned tomato sauces and canned crushed tomatoes.
Rustic Oven Roasted Tomato Sauce
Makes 4 Cups
Click Here for Printable Recipe
3 pounds Roma Tomatoes (11-13 medium sized tomatoes), stems removed and halved lengthwise
1 tablespoon extra virgin olive oil
1 tablespoon dried oregano
3 tablespoons fresh thyme, chopped
1/4 cup fresh basil, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon balsamic vinegar
Salt and Pepper
1. Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper.
2. Place tomatoes on prepared baking sheet, then drizzle with olive oil. Sprinkle tomatoes with oregano, then season with salt and pepper. Stir tomatoes to evenly coat them in oil and spices. Arrange tomatoes so that they are in a single layer and all are placed cut side up.
3. Transfer baking sheet to oven and roast tomatoes for 46-50 minutes or until they are slightly charred on the bottom and golden brown on top. (You don’t have to bother stirring the tomatoes while they are roasting.
4. Remove tomatoes from oven. Carefully pick up edges of parchment to transfer tomatoes (& their juices) into a large mixing bowl.
5. Use an immersion blender to carefully puree tomatoes until they are smooth. (Be sure to keep blender blade submerged at all times so you don’t splatter tomato juice everywhere!)
6. Stir in fresh herbs (thyme, basil, & parsley) and balsamic vinegar. Taste for seasoning, and adjust, if necessary.
7. If not using sauce right away, let cool completely then pour into jars. Store in the refrigerator up to a week.
Nutrition Information--approximately 90 calories per cup (1/4 of the recipe)