Community Pick
Oven Roasted Tomato Sauce
"I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds."
photo by Anonymous
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Serves:
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4-6
ingredients
- 2 lbs large tomatoes
- 4 garlic cloves, minced
- 1 teaspoon dried Italian herb seasoning
- 1⁄2 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons olive oil
directions
- Preheat the oven 400°f.
- Slice tomatoes in half, set aside.
- Pour the olive oil onto a large baking sheet and spread it around the sheet.
- Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
- Place the tomatoes cut side down onto the baking sheet.
- Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
- Allow to cool.
- Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
- Reheat sauce if using immediately.
Questions & Replies
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once the sauce is prepared can it be frozen to use at a later date? If so how long can it be kept in the freezer? -
If you can this what is proceeding time
Reviews
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You can leave the skins on and blend instead of throwing them away (lots of fibre and nutrition in the skins)... less work too :)
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I ALWAYS make my own spagetti sauces, however,I used canned or homemade stewed tomatoes, but I digress. well one day at work, we had to make roasted tomatoes and I was snooping on food.com to see if there was anything good, and I came accross this recipe, and thought next time I make spagetti or need tomato sauce for anything I will have to try it. I have now made this twice. WOW it makes an excellent flavor in my already prefected spagetti sauce, this recipie has only made it better. I will never, NEVER make any sauce without using this as my base. thanks for sharing. Should have more stars :) -
I make this every year. but use fresh parsley on top of each tomato sliced in half, garlic and salt and pepper. It's a way to use up the overflow from the garden late in the season. When your sick of making salsa.
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Delicious!!! Followed directions, made no changes. Thank you!!
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My husband can't eat onion or garlic, which is in all jarred sauces. I'm happy to have a quick and easy recipe to make for him, just omitting the garlic. I often find myself with a bunch of ripening tomatoes and this is perfect to use them up for sauce and throw them in the freezer after blending. And did I mention it's delicious??!! I love this recipe!
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Tweaks
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This was very good and my family enjoyed it. I doubled up the recipe to serve more and it was almost finished the same day. Lots of yummy liquid is generated, use a pan that is deep enough so this liquid is not lost. I would also add that because of the acidity of the tomatoes, I would suggest not making it in a metallic pan.
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I make this quite often. It's delish, and very easy to make. Sometimes, I use Herbs de Provence instead of dried italian herb seasonings, and I like to make double batches at a time. I use it on Angel Hair and also use it when i make my stuffed peppers/zucchini (stuffed with ground turkey) top with this sauce. Thanks for sharing.
