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- Tomatoes: I prefer ripe Roma or heirloom tomatoes for their rich flavor. Choose firm, deep red tomatoes. Their sweetness shines when roasted. - Onion and garlic essentials: Use one medium onion and six unpeeled garlic cloves. They add depth and aroma. Roasting brings out their natural sweetness. - Olive oil and vinegar notes: Extra virgin olive oil is best for its fruity taste. A tablespoon of balsamic vinegar adds a hint of tang. - Seasoning details: For seasoning, you need salt, black pepper, dried oregano, and dried basil. A teaspoon of sugar is optional. It balances acidity and enhances sweetness. This combination of ingredients makes a flavorful sauce that truly delights. For the Full Recipe, check out the detailed instructions. First, set your oven to 400°F (200°C). This high heat helps to caramelize the tomatoes and onions. Preheating is key for the best flavor. In a large bowl, add 2 pounds of quartered tomatoes, 1 chopped onion, and 6 unpeeled garlic cloves. These fresh ingredients create a rich base for your sauce. Drizzle in 1/4 cup of extra virgin olive oil and 1 tablespoon of balsamic vinegar. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of dried basil. If you like a slightly sweeter taste, add 1 teaspoon of sugar. Mix everything well so the flavors blend. Spread the mixture evenly on a large baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes. Check until the tomatoes are caramelized and the onions are soft. This process brings out the natural sweetness and depth in each ingredient. After roasting, let the mixture cool for a few minutes. Squeeze the roasted garlic out of its skins and discard the skins. Transfer the roasted veggies to a blender. Blend until smooth or to your desired consistency. For a chunkier sauce, blend half and stir it back into the other half. This gives your sauce texture and richness. Adjust the seasoning if needed. You can now use this sauce on pasta, pizza, or store it for later. For the full recipe, check the details above. Roasting brings out a rich flavor in tomatoes. I suggest roasting for 30 to 35 minutes at 400°F. This time allows the tomatoes to caramelize nicely. Check for a soft texture and a slight browning. If you want a deeper flavor, leave them in a bit longer. Just watch closely to avoid burning. To reach your perfect sauce texture, blend the roasted mix. For a smooth sauce, blend it all. If you prefer some chunks, blend half and stir it back in. This method gives a nice balance. You can also use a food mill for a unique texture. Adjust seasonings after blending to suit your taste. Garnishing adds a final touch to your sauce. Drizzle extra virgin olive oil on top before serving. Fresh basil leaves give a burst of color and flavor. For extra richness, sprinkle freshly grated Parmesan cheese. Serve it over pasta, as a pizza base, or store it in jars for later. You can really impress guests with a simple garnish! {{image_2}} You can easily boost your roasted tomato sauce with extra veggies. Try adding bell peppers, zucchini, or carrots. Chop them up and toss them in with the tomatoes. This adds flavor and nutrients. You can even use veggies that are in season for the best taste. Roasting these veggies with the tomatoes enhances their natural sweetness. If you want to change the flavor, play with spices. Instead of just oregano and basil, try thyme or rosemary. A pinch of red pepper flakes gives it a nice kick. For a smoky taste, add smoked paprika. Each spice brings a new twist, making your sauce unique. You can adapt this sauce for different diets. If you are vegan, it is already perfect! If you avoid oil, use vegetable broth to roast the veggies. For a low-sodium version, cut back on salt. You can also make this sauce gluten-free by serving it over rice or gluten-free pasta. Each option allows you to enjoy this sauce your way. Feel free to explore these variations to make your homemade roasted tomato sauce truly your own. Check the Full Recipe for the basic version and start experimenting! After making your roasted tomato sauce, let it cool. Pour it into an airtight container. You can keep it in the fridge for up to one week. If you want to use it later, make sure to check the smell and look for any signs of spoilage before use. Want to save some for later? Freezing works great! Pour the sauce into freezer-safe bags or containers. Make sure to leave some space for expansion. Label each bag with the date. Your sauce will stay fresh for up to six months in the freezer. To use, just thaw it in the fridge overnight. If you’re feeling ambitious, you can jar your sauce. Use clean, sterilized jars for best results. Fill the jars with sauce, leaving about half an inch at the top. Seal the jars tightly and store them in a cool, dark place. This method can help your sauce last for a year if done right. Just remember to use it within a week once opened. For the full recipe, visit the recipe section above. To make homemade roasted tomato sauce, start with fresh tomatoes. I prefer using Roma or heirloom tomatoes. You will also need onion and garlic. Preheat your oven to 400°F (200°C). In a bowl, combine quartered tomatoes, chopped onion, and unpeeled garlic. Drizzle with extra virgin olive oil and balsamic vinegar. Season with salt, pepper, oregano, and basil. Toss everything together until coated. Spread the mixture on a baking sheet and roast for 30-35 minutes. The tomatoes should caramelize and the onion should soften. After roasting, let it cool, then blend until smooth. This is a great way to enjoy fresh flavors in your meals. For the full recipe, refer to the details above. Tomato sauce is rich in vitamins and minerals. It contains vitamin C, which boosts your immune system. It also has vitamin K, good for bone health. Tomatoes are high in lycopene, an antioxidant. Lycopene may lower the risk of heart disease. Additionally, tomato sauce can help with digestion due to its fiber content. Using fresh ingredients enhances these benefits, making your meals both tasty and healthy. Yes, you can use canned tomatoes in place of fresh ones. Canned tomatoes are convenient and still offer great flavor. Look for whole peeled or crushed tomatoes for the best results. If using canned, drain excess liquid to avoid a watery sauce. Canned tomatoes often have a longer shelf life, making them a handy option for quick meals. Homemade roasted tomato sauce can last in the fridge for about a week. Store it in an airtight container for best freshness. If you want to keep it longer, consider freezing it. Frozen sauce can last for up to six months. Just thaw it in the fridge before using. This allows you to enjoy your delicious sauce anytime! In this article, we explored how to make delicious roasted tomato sauce. We discussed key ingredients like tomatoes, onions, garlic, and essential oils. I shared step-by-step instructions, from preheating your oven to blending the sauce. We looked at tips to perfect roasting times and create the right consistency. I also offered ways to customize the sauce with extra veggies or spices. Homemade sauce is fresh, tasty, and easy to store. Now, you have everything you need to make your own! Enjoy the rich flavors of your creation.

Homemade Roasted Tomato Sauce

Unlock the secret to delicious homemade roasted tomato sauce with this easy recipe! With just a few fresh ingredients, you can create a flavorful sauce perfect for pasta, pizza, or as a meal starter. Learn the simple steps to select, roast, and blend tomatoes, onions, and garlic for a mouthwatering result. Ready to impress your taste buds? Click through to explore the full recipe and transform your cooking today!
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Ingredients
  

2 pounds ripe tomatoes (Roma or heirloom), quartered

1 medium onion, roughly chopped

6 cloves garlic, unpeeled

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon sugar (optional)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the quartered tomatoes, chopped onion, and unpeeled garlic cloves.

      Drizzle the extra virgin olive oil and balsamic vinegar over the mixture, then season with salt, black pepper, oregano, and basil. If using, add the teaspoon of sugar to help with the caramelization and sweetness.

        Toss everything together until the tomatoes and onions are well coated with the oil and seasonings.

          Spread the tomato mixture evenly on a large baking sheet lined with parchment paper.

            Roast in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and the onion becomes soft and lightly browned.

              Remove from the oven and let it cool slightly. Once cool enough to handle, squeeze the roasted garlic out of its skins and discard the skins.

                Transfer the roasted veggies to a blender or food processor and blend until smooth or desired consistency is reached. Adjust seasoning if necessary.

                  For a chunkier sauce, blend only half of the mixture and then stir it back into the other half.

                    Serve over your favorite pasta, as a base for pizza, or store in jars for future use!

                      Prep Time: 10 mins | Total Time: 50 mins | Servings: 4-6

                        - Presentation Tips: Drizzle with a little extra olive oil on top and sprinkle fresh basil leaves for a vibrant touch before serving. You can also serve the sauce in a cute jar if storing or in a bowl, garnished with freshly grated Parmesan cheese.