Prep 20 mins
Cook 2 hrs
I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.
- 2 lbs large tomatoes
- 4 garlic cloves, minced
- 1 teaspoon dried Italian herb seasoning
- 1⁄2 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons olive oil
- Preheat the oven 400°f.
- Slice tomatoes in half, set aside.
- Pour the olive oil onto a large baking sheet and spread it around the sheet.
- Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
- Place the tomatoes cut side down onto the baking sheet.
- Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
- Allow to cool.
- Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
- Reheat sauce if using immediately.
I ALWAYS make my own spagetti sauces, however,I used canned or homemade stewed tomatoes, but I digress. well one day at work, we had to make roasted tomatoes and I was snooping on food.com to see if there was anything good, and I came accross this recipe, and thought next time I make spagetti or need tomato sauce for anything I will have to try it. I have now made this twice. WOW it makes an excellent flavor in my already prefected spagetti sauce, this recipie has only made it better. I will never, NEVER make any sauce without using this as my base. thanks for sharing. Should have more stars :)
Nice & easy. I cored the tomatoes before roasting. Pulled them out after an hour, cooled slightly & removed the skins. Then I added fresh chopped basil & parsely & finished for another 20 minutes at 350 degrees. Used my potato masher to just break down the tomatoes to chunky, personal favorite.
I had 5 pounds of Roma tomatoes so I doubled the recipe. I cut them in half and removed most of the seeds and gel as some reviews had said the sauce ended up too thin. Roasted 40 minutes then took off the skin (super easy!!!). Followed the review that added fresh herbs (parsley, basil, and oregano) and roasted for another 20 minutes. A lot of the liquid cooked off. I used the stick blender and the consistency is EXACTLY like from a jar. I yielded about 3.5 cups of thick sauce. Next time I would add onion to the roast for deeper flavor and maybe not get rid of the seeds/gel. GREAT recipe. Will save this and make again.