Roasted Tomato Sauce

July 26, 2014
  • 4 lbs very ripe tomatoes
  • 2 whole heads of garlic, broken apart and peeled
  • 2 tsp. salt
  • 1 tsp. fresh ground black pepper
  • ¼ cup extra virgin olive oil

 

Preheat the oven 400°f. Slice tomatoes in quarters, set aside.

Pour half the olive oil onto a large baking sheet and spread it around the sheet. Place the tomatoes onto the oiled baking sheet.  Sprinkle the garlic, salt and pepper evenly over the tomatoes and then dress all with the rest of the oil.

Roast for about 45 minutes, or until the skins start to wrinkle.  Remove from oven and puree everything with an immersion blender.  The sauce can be used immediately or canned for later use.  It’s perfect for pasta, pizza bases, braising and soups.

If canning, be sure to do it safely!  Check out basic canning instructions here.

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