Easy, Homemade Roasted Tomato Sauce
Make the most of ripe, juicy tomatoes this summer with our foolproof roasted tomato sauce recipe. It's bursting with rich flavors and can be frozen or canned.
Servings: 6 cups
Equipment
Ingredients
- 10 cups fresh tomatoes quartered. Preferably Romas, but cherry tomatoes and big tomatoes cut into smaller pieces work well too.
- 3 TBS high heat oil like Avocado oil
- 2 TBS balsamic vinegar
- Garlic to taste 5-6 cloves
- 1/4 cup fresh basil tightly packed
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground pepper
Instructions
- Preheat oven to 425 degrees.
- Wash tomatoes and cut them in half (or quarters for large tomatoes) - leave cherry tomatoes whole.
- Put tomatoes on a cookie sheet.
- Peel garlic cloves and place them whole on the tomatoes.
- Tear fresh basil into small pieces, add to the cookie sheet.
- Add salt & pepper.
- Drizzle oil and vinegar over everything. Stir gently to make sure everything is coated in oil.
- Bake for 45 minutes to 1 hour.
- After they have roasted, let the tomatoes cool for 15-20 minutes.
- Put the roasted tomato mixture in a blender and blend until smooth.
- Season with more salt & pepper to taste.
- Enjoy on your favorite pasta.
Nutrition
Serving: 1/2 cup | Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 205mg | Fiber: 2g | Sugar: 4g