Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Tomato Sauce Recipe
    Lost? Site Map

    Roasted Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Chef #1063418's Note:

    I love the rich taste of this tomato sauce which is due to the roasting process and the small amount of sugar used. The sauce is very versatile and can be varied by the addition of other ingredients such as fresh chopped basil, luscious Kalamata olives or capers. This recipe was based on a recipe found on the Australian website, www.Taste.com.au. The recipe can be doubled, if required, and frozen.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 160 degrees celsius. Place tomatoes, cut side up on large roasting trays. Drizzle with 2 tblspns olive oil and season with salt and pepper. Sprinkle sparingly with sugar to assist caramellisation Bake in preheated oven 30 - 40 minutes. Remove from oven and cool slightly.
    2. 2
      Meanwhile, heat the remaining olive oil in a large pan and saute the chopped onions and garlic until onion begins to brown (approx. 10 minutes).
    3. 3
      Add the cooled tomatoes (and any luscious juices fron trays) and tomato paste to the onion mixture in the pan and cook for approx 5 minutes until well combined.
    4. 4
      Place the tomato mixture into the bowl of a food processor and process until smooth.
    5. 5
      Can be refrigerated in air tight container for up to 5 days or bagged, labelled and frozen for future use. If freezing, do not add any other ingredients (such as fresh herbs) before freezing. Thaw in refrigerator and then use as fresh.
    6. 6
      Variation: Add 1/4 cup fresh basil while gently reheating.
    7. 7
      Variation: Add 1/2 cup sliced, pitted Kalamata olives and 2 tblspns drained and rinsed capers while gently reheating.

    Browse Our Top Tomato Recipes

    Ratings & Reviews:

    • on October 02, 2012

      55

      Thanks for sharing this recipe. It was easy to make and delicious!!!
      it smelled so good, I didn't blend it. I poured the chunky tomato
      mixture over a bowl of whole wheat spaghetti. It was amazing.
      this is the only tomato sauce I will need from now on. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Tomato Sauce

    Serving Size: 1 (148 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 123.2
     
    Calories from Fat 84
    68%
    Total Fat 9.3 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 30.5 mg
    1%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.2 g
    24%
    Protein 1.8 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites