Oven Roasted Tomato Sauce
Have an abundance of garden tomatoes? This simple oven roasted sauce is a delicious way to enjoy your harvest well beyond summer. Roasting brings out the tomatoes' natural sweetness, while garlic and olive oil add rich, savory flavor.
The best part is the flexibility. Use whatever tomato varieties are thriving in your garden, then make the sauce your own with peppers, onions, or a handful of fresh basil, parsley, or oregano blended in at the end. Freeze it in portions for pasta, soups, and more all winter long.
Cooking tomatoes also has a bonus: it makes lycopene, the antioxidant behind their red color, easier for your body to absorb. Enjoy!
Ingredients
Tomatoes of any variety
4 whole cloves of garlic per baking sheet
Salt and pepper, to taste
Olive oil, for drizzling
Optional additions:
Bell peppers, thickly sliced
Onions, thickly sliced
Fresh herbs, such as parsley, basil, or oregano
Instructions
Preheat oven to 375°F.
Cut tomatoes into ½-inch-thick chunks or slices.
Arrange tomatoes in a single layer on baking sheets.
Add 4 whole cloves of garlic per pan.
Add your choice of other vegetables.
Sprinkle with salt and pepper, then drizzle with olive oil.
Roast for approximately 30 minutes, or until most of the liquid has evaporated, but before the edges begin to scorch.
Transfer roasted tomatoes, veggies and fresh herbs as desired to a large bowl (use an immersion blender) or blender. Blend to desired consistency
Taste and add more salt if needed.
Variations
Add thick slices of bell pepper, eggplant, zucchini or onion to the pan before roasting.
Add fresh herbs, such as parsley, basil, or oregano, before blending.
Storage
Stores in a jar with lid in the fridge for 3 days.
Freeze the finished sauce or can it in hot water for later use.
Original recipe courtesy of Sorrel’s Kitchen, shared by Little Red Hen / Upinngil Home Bakery.
