I started making this roasted tomato sauce years ago, and I was reminded of how delicious it was last week. My 7 year-old came home with a list of 100 activities to do over the summer (basically to get them outside and keep them off of screens, thank you very much), which included a trip to the farmer’s market. So off we went to the Charlotte Regional Farmer’s Market a few Saturdays ago where we picked up some deliciously ripe organic heirloom tomatoes. I remembered our fresh basil growing out back and had some quick inspiration: roasted tomato sauce.
Easy Roasted Tomato Sauce Recipe
Sure you can buy your own tomato sauce, and truth be told, I often do. But when these sweet fruits (yep!) are in season, I am all for making homemade sauce. Not only is it flavorful and versatile, but it’s a great way to get some gorgeous color into your family’s diet. Without any complaints!!
I like to add in garlic and onions in the roasting – your house will smell heavenly. It also brings out this carmely flavorful depth that is evident in the final creation. YUM! This cooking spray takes care of sticking issues and some Italian seasoning and salt give it all the basic flavors that you need. If you want to get creative, try adding a little balsamic vinegar or even some red wine before blending in a high-speed blender.
How to use roasted tomato sauce
- An obvious: it’s delicious served over whole-wheat or gluten-free pasta.
- I made a stuffed sausage roll (pizza dough, sauce, cooked sausage and cheese rolled up and baked) which was gone in minutes.
- We picked up some fresh ravioli from the farmer’s market and added this sauce to the cooked purchase. So tasty!
- My personal fave is adding it to cooked spaghetti squash, a great option for those who are grain-free or watching their carbs.
- Make a homemade pizza, a universal fave.
A delicious blend of fresh tomatoes, onion and garlic that roast together in the oven bringing out depth, which is enhanced with basil, Italian seasoning and salt.
- 3 pounds heirloom or roma tomatoes sliced in quarters (I prefer heirloom when in season)
- 3-4 cloves garlic , peeled
- 1/2 medium onion, cut into quarters
- 1 tsp salt
- 1 tablespoon Italian seasoning
- few sprigs fresh basil
Preheat oven to roast 400 degrees. Line a cookie sheet with tin foil, and spray with coconut or avocado oil or ghee spray. Place tomatoes, onion and garlic on sheet(s) (you may need two) and spray with additional oil. Sprinkle with salt and place in preheated oven until tomatoes blister, around 25-30 minutes.
Remove from oven and let tomatoes, onion and garlic cool for 5 minutes. Place roasted veggies in a blender and add salt, Italian seasoning and basil. Blend 15 seconds, or more if needed.
Top spaghetti squash, cooked pasta, add to a homemade pizza or even freeze for a later day.
This made 5 cups of sauce for me, which I used in the below image atop gluten free pasta. I also browned some grass-fed ground beef and added it in to some sauce since my husband is a raging carnivore and cannot have a meal sans meat. While I haven’t tried it, I’m sure you could make batches of it and freeze some for later days. I’ll let you know if I try it, and you let ME know if you try this sauce! XO