Roasted Tomato Pasta Sauce
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Every summer, we are overrun with tomatoes once our garden starts pumping them out. At any given time, I have at least two GIANT bowls full of them on my counter. Last summer I made roasted tomato soup with them, and this summer I wanted to try a pasta sauce that I could freeze and use throughout the year! After looking at a few recipes, I decided I was just going to wing it because I’m terrible at following recipes anyway. So I took notes as I went & I think I nailed it! Using tomatoes, onions, & basil straight from my garden! Give it a try! And if you aren’t growing tomatoes, onions, or basil this year, try them next year! They’re some of the easiest things to grow!
Start by washing your tomatoes & prepping them by slicing the tops off & scraping out the seeds & pulp with your thumb. Then place them skin side up on two sheet pans lined with parchment paper.
One at a time, put them in the oven & broil on high for about 20 minutes, or until all the skins are blackened. Repeat with the second pan.
If you have two ovens, then feel free to save some time & put them in separate ovens at the same time!
While they roast, add your olive oil & diced onions to a large pot. Sauté on medium heat until the onions are translucent. Then reduce heat to medium-low & add garlic & cook for 5 more minutes, stirring frequently so the garlic doesn’t burn. Then turn off the heat.
Remove the skins with tongs & discard them. Then add the tomato to a blender and pulse 4-5 times, or until it is a texture you like.
Pour the tomatoes into the pot & add the basil, oregano, sugar, and salt. Stir together bring to a simmer over medium heat. Reduce heat slightly and cook at a low simmer for 90 minutes. I know, that seems like forever. But it creates such a beautiful, deep tomato flavor, so don’t rush it. Stir it occasionally so it doesn’t burn on the bottom. Gas ranges are more likely to burn, so keep your heat pretty low & check on it often.
After the 90 minutes, remove from the heat & stir in your parmesan cheese until well mixed. Serve over your favorite pasta or let cool & freeze! I portion mine out into quart sized freezer bags with enough for one meal, or you could also freeze in jars!
Roasted Tomato Pasta Sauce
Ingredients
- About 46 medium tomatoes(enough to fill two sheet pans)
- 1/4c Olive Oil
- 1 1/2c Diced Onion
- 2 Tbl Minced Garlic
- 1/2c Chopped Fresh Basil(or 2 1/2 Tbl of dried basil)
- 1 tsp Dried Oregano
- 2 tsp White Sugar
- 1 tsp Salt
- 1/2c Freshly Grated Parmesan Cheese
Instructions
- Turn oven to "high broil" to start heating up.
- Cut off top of tomato & slice in half lengthwise.
- Using your thumb, scrape out all the seeds and juice into a bowl.
- Place tomato half, skin side up, on a sheet pan lined with parchment paper.
- Repeat with all tomatoes until you have 2 sheet pans full.
- Place one sheet pan on the middle rack in oven & cook for about 20 minutes. Until all the skins are blackened.
- Start cooking the onions(directions below)
- Repeat with the second pan once the first is done.
- Remove tomato skins using tongs & discard.
- Add the tomatoes to a blender & pulse 4-5 times.
- In a large saucepan, add the olive oil & diced onions. Cook on medium heat until translucent, stirring occasionally.
- Turn to medium-low heat & add minced garlic. Stir frequently and cook for 5 minutes, making sure the garlic doesn't burn.
- Add the tomatoes, basil, oregano, sugar, & salt to the pot. Stir to combine.
- Bring to a simmer over medium heat. Turn down to a low simmer & cook for 90 minutes, stirring occasionally to prevent burning on the bottom.
- Remove from heat & stir in parmesan.
- Serve over pasta or let cool & freeze in freezer bags or jars.
Notes
Makes 4-5 cups of sauce.
If you have multiple ovens, feel free to roast both pans of tomatoes at the same time. Start the onions right after you put them in the oven.
Nutrition Facts
Calories
186.38Fat
7.97Sat. Fat
1.7Carbs
26.34Fiber
7.29Net carbs
19.05Sugar
16.76Protein
6.87Sodium
349.76Cholesterol
4.35