Roasted Tomato Sauce

Roasting tomatoes before turning them into sauce creates a tomato sauce with rich, complex flavors that stores well in the freezer for later use.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Preheat oven to 375℉. Line two large rimmed sheet pans with parchment paper. Alternately, line with foil and grease lightly with cooking spray. Set aside.
Cut tomatoes into large chunks, anywhere from quarters to eighths, depending on the size of the tomato. Make sure all of the tomato pieces are similar sizes. Divide tomatoes evenly between the prepared baking sheets, making sure they are not too crowded.
5 pounds fresh tomatoes
Peel onion and cut into large chunks similar in size to the tomato pieces. Scatter evenly amongst the tomatoes on the baking sheets. Smash and peel garlic cloves and add to the pans. Scatter oregano leaves evenly over the top of both pans.
1 medium to large yellow or white onion, 4 to 5 cloves garlic, 2 tablespoons fresh oregano leaves
Season both pans liberally with salt and drizzle evenly with olive oil. Roast for 45-60 minutes, or until the tomatoes and onions are charred in places and the juices from the tomatoes are caramelized.
Fine sea salt or kosher salt, 3 to 4 tablespoons olive oil
Allow to cool slightly, then carefully transfer all of the roasted vegetables into a blender, along with the fresh basil. Carefully blend on high until smooth. Season liberally with fresh ground pepper and additional salt as needed.
Black pepper, ¼ cup basil leaves
Store in airtight containers in the refrigerator for up to a week or in the freezer for several months.

You can use any fresh tomatoes you have on hand, though I tend to steer clear of cherry/grape tomatoes for this recipe. Plum, beefsteak, sauce (San Marzano variety), or heirloom varieties all work well. This is also a great recipe for using tomatoes that are overripe or past their prime.
Red onion or shallots can be used in place of the yellow/white onion.
Try using other herbs you may have on hand, such as rosemary, thyme, or marjoram.

Store in airtight containers in the fridge for up to a week or in the freezer for several months.