Oven-Roasted Fresh Tomato Sauce Recipe
Making your own tomato sauce is not only rewarding, but it also allows you to control the freshness and flavor. The Oven-Roasted Fresh Tomato Sauce recipe is a simple and delicious way to use ripe tomatoes, whether you grow them yourself or buy them from a local market. This method enhances the natural sweetness of the tomatoes, giving you a rich and flavorful sauce perfect for pasta or any other dish.
Why Make This Recipe
There are several reasons to make this oven-roasted tomato sauce. First, it captures the essence of fresh, vine-ripened tomatoes. Second, roasting the tomatoes caramelizes their natural sugars, bringing out their sweetness in a way that raw tomatoes simply cannot match. Third, this sauce is easy to prepare, and it can be made in large batches, allowing you to enjoy homemade sauce anytime you need it. Lastly, the use of fresh herbs and garlic adds depth and aroma that store-bought sauces often lack.
How to Make Oven-Roasted Fresh Tomato Sauce
Ingredients:
- Fresh vine-ripened tomatoes
- Garlic cloves, minced
- Chile peppers
- Onions
- Fresh herbs of your choice (such as basil, rosemary, oregano, thyme)
- 1/4 to 1/2 cup extra-virgin olive oil
- Coarse salt and freshly-ground black pepper
- Granulated sugar (optional)
Directions:
- Preheat your oven to 350 degrees F. Make sure the oven rack is in the center.
- Prepare the Vegetables:
- Tomatoes: Wash the tomatoes and cut out the stem core. Slice them in half lengthwise and then into quarters.
- Garlic: Remove the papery skin from the garlic cloves and mince or chop them.
- Chile Peppers: Cut the stems off the chile peppers, slice them in half, and remove the seeds.
- Onions: Remove the skins from the onions and cut them into quarters.
- Fresh Herbs: Strip the leaves off the fresh herb stems.
- Place the prepared tomatoes, garlic, chile peppers, and fresh herbs in a large roasting pan. Add the olive oil and stir well. Do not add any extra liquid, as the tomatoes will release their juices during roasting.
- Bake the mixture for approximately 1 1/2 to 2 hours, stirring every 30 minutes.
- Once roasted, let the mixture cool slightly. Use a large strainer or food mill to remove the skins, seeds, and herbs, resulting in a thick puree. Season with salt and pepper to taste.
- If your sauce is thicker than desired, simmer it over low heat until it reaches your preferred consistency.
- You can refrigerate the sauce and use it within 5 days, or freeze it in small amounts for later use. Vacuum-sealed bags and small freezer containers work well for storage.
How to Serve Oven-Roasted Fresh Tomato Sauce
This oven-roasted fresh tomato sauce is perfect with pasta, but it can also be used in various recipes. Pour it over grilled vegetables, use it as a base for pizza, or serve it with fish or meat. The versatility of this sauce makes it a great addition to any meal.
How to Store Oven-Roasted Fresh Tomato Sauce
After preparing your sauce, store it in airtight containers or jars. You can keep it in the refrigerator for up to five days or freeze it for longer-lasting preservation. If freezing, it’s best to use smaller portions so you can take out only what you need.
Tips to Make Oven-Roasted Fresh Tomato Sauce
- Choose fully ripe tomatoes for the best flavor.
- Experiment with different herbs to find your favorite combination.
- If you like a little heat, consider adding more chile peppers or spices.
- For a savory twist, add a can of anchovies packed in oil; they enhance the richness without a fishy flavor.
Variation
You can add a 2-ounce can of anchovies packed in oil to the sauce for an umami kick. This addition will deepen the flavor without altering the taste profile significantly.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, but fresh tomatoes will give you a richer flavor and a better texture.
2. How long will the sauce last in the freezer?
The sauce can last up to 6 months in the freezer if stored properly in airtight containers.
3. Is it necessary to strain the sauce?
Straining is optional. If you prefer a chunky sauce, you can leave it as is. Straining gives you a smooth texture.
