How to Make Roasted Tomato Sauce Recipe
Forget the tedious work of peeling tomatoes. This recipe for The Best Roasted Tomato Sauce (No Peeling Needed!) unlocks incredible depth of flavor with minimal effort. The high-heat roasting process caramelizes the natural sugars in the tomatoes, creating a rich, sweet, and savory base that simmers into a luxurious sauce. After extensive testing, I can confidently say this hands-off method yields a more complex sauce than traditional stovetop versions, and the skins soften beautifully, eliminating a frustrating prep step.
PrintHow to Make Roasted Tomato Sauce
Ingredients
- tomatoes
- garlic
- onion
- olive oil
- balsamic vinegar
- salt and pepper
- basil
- oregano
Instructions
- Halve your tomatoes and place them in a large roasting pan
- Add garlic (I use a whole head, bruised and halved)
- Add 1 medium onion, quartered
- Sprinkle liberally with [sea] salt, pepper, drizzle with olive oil and balsamic vinegar. Don’t skimp on these.
- Use your hands to toss. Roaste in the oven for 45 minutes or so at 400.
- Transfer the tomatoes to a large bowl using a slotted spoon. Make sure to get all the tomatoes, onions, and garlic
- Add a lot of oregano and basil (fresh or dried, to your taste)
- Blend until smooth
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