Homemade Roasted Tomato Sauce
Making your own homemade roasted tomato sauce is easier than you think. The best part about making your own tomato sauce is that you can use all types of tomatoes. So if you have a small garden that reaps more tomatoes than you can ever eat before spoiling, make tomato sauce. This recipe is easy and the sauce tastes delicious. I make the sauce and then freeze it for future use. I also like that you know exactly what is going into your sauce. It is all natural. You could also do this with store bought tomatoes, or tomatoes purchased at the local farmers market.
This is a roasted tomato sauce that you make in the oven. The quantity amounts listed are based on filling up a baking dish. So whether you have a few pounds of tomatoes, or tons of them, you just repeat the process until you processed all the tomatoes.
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Ingredients
- Tomatoes – All Types – enough to fill up a deep baking dish (like a lasagna pan) – cut in halves
- 6 teaspoons of minced garlic or 1 whole head of garlic – bruised and halved
- 1 medium to large yellow onion – quartered or roughly chopped
- Balsamic glaze or balsamic vinegar
- Olive oil
- Coarse salt or Himalayan pink salt
- Coarse black pepper
- Fresh basil
- Dried oregano
Supplies
- Blender
- Sharp knife
- Cutting board
- Deep baking dish
- Measuring spoons
- Freezer storage bags or containers (optional)
Directions For Homemade Roasted Tomato Sauce
- Start by pre-heating the oven to 400 degrees Fahrenheit.
- Rinse off all the tomatoes in cold water, drain on paper towels, and set to the side in a large bowl.
- Next, half all of the tomatoes (cut into quarters for very large tomatoes). Do not overfill the baking dish. Just bake multiple batches if you need to.
- Then, place the halved tomatoes into the baking dish.
- Next, add the minced garlic and quartered onion.
- Now, sprinkle generously with salt, pepper, olive oil, and balsamic glaze/vinegar. So cover with the seasonings to make sure covered. If not, add more seasoning to tastes.
- Then, toss the mixture with your hands.
- Bake uncovered for 45 minutes to an hour. The deeper your dish, the longer you need to bake. So you will know it is done when the tomatoes seem wilted and are charred lightly on the top.
- Once the tomatoes are baked, add a lot of oregano and basil to your tastes and mix in. I like to shake on the oregano to cover the mixture. I use about 1 1/2 cups of fresh basil that I chop in the mini chopper. But you could also use dried basil. Just cover the mixture like you did with the oregano. Feel free to add more or less to your tastes.
- Next, transfer some of the tomato mixture to a blender using a slotted spoon until it is 3/4 way full. Do not throw out the liquid that is in the baking dish yet because you will need some for blending.
- Then add 1/4 cup of the reserve sauce from your pan and blend until smooth. Add reserve sauce 1/4 cup at a time to achieve the desired consistency that you want.
- The sauce is ready! You can store in the freezer or use in a current recipe. Also, keep in mind that you also add more seasonings when you are preparing your dishes. This recipe is for a base sauce. Enjoy!
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