Roasted Tomato Sauce
My homemade roasted tomato sauce is made with fresh garden tomatoes slow roasted in the oven to concentrate the flavors! Perfect for pasta. Simple to make and easy to freeze or can.
Servings 6
Calories 125kcal
Ingredients
- 3 lbs fresh tomatoes, halved and cored
- 3-4 cloves garlic, peeled
- 1 medium sweet onion, roughly chopped
- 1 large carrot, roughly chopped
- 2-3 tbsp olive oil
- 1 tsp kosher salt
- grind black pepper
Instructions
- Heat oven to 375F.
- Line a baking sheet with parchment. Spread out tomatoes, onion, carrots, and garlic into an even layer. Drizzle with oil and sprinkle with salt and pepper. Toss to combine.
- Roast for 45 minutes to 1 hour or until the tomatoes are soft and a little browned on the edges. Take out and allow to cool.
- Add to blender and pulse until sauce is as smooth as you like it.
- Warm the sauce to serve immediately or pour into a container to store in the refrigerator. If freezing, pour into a container or into freezer bags.
Notes
- Tomatoes: Use whatever type you have on hand. This is a great time to use ones which aren’t very pretty.
- Skinning: This is a personal choice. To skin just pull them off once you take the tray out of the oven. However, if you puree the sauce you won’t notice them at all.
- Measuring: The recipe is forgiving so no need to measure too carefully.
- Storage: Keep in the refrigerator for up to one week or in the freezer for up to 6 months.
Nutrition
Calories: 125kcal