Roasted Tomato Sauce

This homemade tomato sauce tastes better than anything you can buy at the store and is a great way to control the flavor and quality of the ingredients you're eating.

Course Sauce

Cuisine Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 179kcal

Author Ryan Beck

Ingredients

3 tablespoon olive oil
3 lbs fresh tomatoes, sliced in half (cherry or grape)
6 garlic cloves, peeled and left whole
1 small carrot, diced
1 Parmesan rind
salt and freshly ground black pepper
6-8 basil leaves

Instructions

Preheat oven to 425°F. Spread tomatoes, garlic, carrots, and Parmesan rind evenly on a baking sheet. Toss with olive oil, salt and pepper - making sure to keep the tomatoes skin side down. Roast for 30 minutes.
Add basil and roast for another 5-10 minutes or until the tomatoes are starting to caramelize.
Add everything to the food processor and blend until you reach your desired consistency.
Refrigerate in airtight containers for a week or place in freezer for 3 months.

Notes

Use quality olive oil as part of the taste comes from it.
When placing the tomatoes on the baking sheet, make sure they are skin side down with the cut part facing up. This allows the skin to caramelize which contributes to the flavor.
Don't skip the Parmesan rind. I always save the rinds and put in the freezer to be able to use for recipes just like this. It adds a little nutty flavor that can't be topped.

Nutrition