Oven-Roasted Fresh Tomato Sauce
A rich and flavorful tomato sauce made by roasting ripe tomatoes, enhancing their natural sweetness, perfect for pasta or as a base for various dishes.
Ingredients
Vegetables
- 4 cups Fresh vine-ripened tomatoes Choose fully ripe for the best flavor.
- 6 cloves Garlic cloves, minced
- 2 each Chile peppers Adjust quantity based on desired heat.
- 2 each Onions, quartered
- 1 cup Fresh herbs of your choice (basil, rosemary, oregano, thyme) Experiment with different herbs.
Seasoning
- 1/4 to 1/2 cup Extra-virgin olive oil
- 1 teaspoon Coarse salt To taste.
- 1 teaspoon Freshly-ground black pepper To taste.
- 1 teaspoon Granulated sugar Optional, to enhance sweetness.
Instructions
Preparation
- Preheat your oven to 350 degrees F with the rack in the center.
- Wash the tomatoes, cut out the stem core, and slice them in half lengthwise and then into quarters.
- Remove the papery skin from the garlic cloves and mince them.
- Cut the stems off the chile peppers, slice them in half, and remove the seeds.
- Remove the skins from the onions and cut them into quarters.
- Strip the leaves off the fresh herb stems.
Roasting
- Place the prepared tomatoes, garlic, chile peppers, and fresh herbs in a large roasting pan.
- Add olive oil and stir well. Do not add any extra liquid.
- Bake for approximately 1 1/2 to 2 hours, stirring every 30 minutes.
Finishing
- Let the mixture cool slightly, then use a large strainer or food mill to remove the skins, seeds, and herbs.
- Season with salt and pepper to taste.
- If the sauce is thicker than desired, simmer over low heat until it reaches your preferred consistency.
Notes
You can refrigerate the sauce for 5 days or freeze in small portions for later use. Experiment with different herbs and spices to customize your sauce. Adding a can of anchovies can enhance the umami flavor without a fishy taste.