This has been a terrific year for tomatoes!
I’ve been harvesting them for weeks and they are still producing.
After many batches of tomato sauce, I’ve discovered the easiest and most delicious way of making it.
This sauce is made entirely in the oven, then blended.
There is no need to peel the tomatoes, since they will be completely blended into the sauce.
Skipping this step saves a lot of time, which is great when your counter is covered in freshly harvested tomatoes!
Here is the recipe:
Recipe for Roasted Tomato Sauce
- Plum tomatoes (i.e. San Marzano, Roma, Amish paste, etc.) – enough to fill a baking pan
- Whole garlic cloves – 10 or more
- 1 tbsp salt
- Ground black pepper, to taste
- 1 tbsp olive oil
- optional – 1/2 sliced onion, jalapeño peppers, shallots, etc.
- Preheat oven to 375ºF.
- Cover baking pan with 2 overlapping pieces of aluminum foil.
- Slice tomatoes in half and place face-up on the pan; do not overlap.
- Place whole garlic cloves among the tomatoes, along with any other optional vegetables.
- Drizzle with olive oil and season with salt and fresh ground pepper.
- Using your hands, mix up all ingredients in the pan, until tomatoes get evenly coated with the olive oil, salt and pepper.
- Spread out all ingredients evenly in the pan, keeping tomatoes face-up.
- Place baking pan in the oven and roast for 50 minutes, or until tomatoes are lightly browned, but not burned.
- Remove from the oven and allow to cool.
- When tomatoes are cool, blend all roasted ingredients in the blender, until smooth.
- This sauce may be kept in the fridge for 1 week or frozen in freezer-safe jars or freezer bags.
This is an incredibly easy tomato sauce recipe to make.
The tomatoes develop a beautiful caramelized flavour when roasted and the garlic cloves become creamy and somewhat sweet.
I love the flavour of this sauce and it has become my favourite!
I hope you enjoy it as much as I do.