Oven Roasted Tomato Sauce

READY IN: 2hrs 20mins
Recipe by C.C

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.

Top Review by Curvycook

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 :)

Ingredients Nutrition

Directions

  1. Preheat the oven 400°f.
  2. Slice tomatoes in half, set aside.
  3. Pour the olive oil onto a large baking sheet and spread it around the sheet.
  4. Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
  5. Place the tomatoes cut side down onto the baking sheet.
  6. Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
  7. Allow to cool.
  8. Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
  9. Reheat sauce if using immediately.

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