By C.C on February 06, 2007
Photo by SueVM
Photo by SueVM
"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."
Serving Size: 1 (176 g)
Servings Per Recipe: 4
"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."
"This is awesome! I made a big batch with some great roma tomatoes from the market and canned it for a quick weeknight dinner. Now I just brown some ground beef and toss in a jar of these :) very nice! Thanks"
"wow. amazing. can't wait to buy a ton of fresh, in season tomatoes.. and freeze!!"
"The aroma throughout my house as this was cooking was amazing. I actually made this several months ago when I had lots of tomatoes from my CSA. I used the sauce the make a spaghetti sauce, and it was the best sauce I have personally ever made. Thank you so much! Note: I dumped everything from the baking sheet into a blender.....I think next time I would not quite dump all the liquid (or at least I would make that decision depending on how much liquid is in the pan). My sauce was a bit thin and I wish I had just used a little less of the liquid....regardless, it was phenomenal!"
"I thought this was pretty phenomenal, given the lack of effort needed. I baked in a rectangular Pyrex dish because my baking sheets don't have sides. I agree with one reviewer who says the sauce is a bit thin, but that didn't bother me too much. Next time I might try boiling it down at the end or adding some tomato paste."
"This is a fabulous recipe! I had 6 quarts of Roma tomatoes from our produce co-op and wanted to do something different with them. I followed the recipe exactly except that I didn't skin the tomatoes and instead threw them in my Blendtec for a smooth sauce. I also put the sauce on the stove to reduce the sauce a bit. So yummy!"
"Wonderful way to use my surplus roma tomatoes from my garden. Froze in 8 oz containers. I pureed tomatoes with the skins on using my hand held blender. I also used about a cup of red bell peppers with this. Very good!!"
"I made this up and used this in my spaghetti sauce. Great flavour!!"
"We were really underwhelmed by this recipe. I love roasted tomatoes and use them all the time, especially when the garden is in full swing. But this recipe just needed...something. Maybe a little red pepper or spice? Or a little tomato paste to thicken it up to be more like a traditional spaghetti sauce? It made a very thin sauce. I would say this is a good way to make tomatoes to use in a different sauce recipe, but it didn't seem like a complete sauce to us."
"thank you so much for sharing this recipe with us"
"I used the roasted tomatoes in a Bolognese sauce with Penne and it worked beautifully."
"Fabulous! At the end of the season my garden is a hodge-podge of different varieties and sizes of tomato-this recipe was just what we needed for the box of mixed tomatoes that my granddaughter I picked. We used everything from beefsteak to cherry tomatoes, and it tured out perfect. I can't wait to try it on pizza!"
"This is so good! I made it with fresh roma tomatoes from my garden. It's AMAZING. Thank you for such an easy way to make sauce!"
"Very good and so easy!"
"This was fantastic! I bought a box of tomatoes at a growers market and didnt want to waste any.I followed your recipe,only changing the dried herbs to fresh ones I have growing in the garden.Also, i put through the blender at the end.Froze the sauce in batches....smells divine,and soo simple.Thanks,shall make this again."
"Easy and delicious. I'll make this often. Served it over spinach ravioli from Costco."
"I can not believe how delicious and simple this recipe is - it tastes so absolutely amazing! I would give it 10 stars if I could!! I wish I would have double or tripled the batch - or even more. I did as a previous reviewer did and pureed in the blender to make the sauce smooth. I can't get over how easy and amazing it was!! THANK YOU!!"
"This tomato sauce is so good and the smell in my kitchen while the tomatoes were baking were amazing. I made as is except I only used 1/4 tsp of sugar and 3 garlic cloves. This will be my new home-made tomato sauce from now on. Thanks Chris for a great recipe."
"Fabulous, I must say! Almost too easy to be so good. I used a mix of garden tomatoes, Roma & Jetstar. Followed recipe exact except I added A couple of more garlic cloves. When they were still warm the skins came off so easily, then I pureed them in the blender for a smooth sauce. Seved over penne pasta w/ shredded mozz mixed in. Will be making again & freezing for a fresh tomato taste in the winter."