Oven Roasted Tomato Sauce
photo by Anonymous
- Ready In:
- 2hrs 20mins
- 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 :)
My husband can't eat onion or garlic, which is in all jarred sauces. I'm happy to have a quick and easy recipe to make for him, just omitting the garlic. I often find myself with a bunch of ripening tomatoes and this is perfect to use them up for sauce and throw them in the freezer after blending. And did I mention it's delicious??!! I love this recipe!
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This was very good and my family enjoyed it. I doubled up the recipe to serve more and it was almost finished the same day. Lots of yummy liquid is generated, use a pan that is deep enough so this liquid is not lost. I would also add that because of the acidity of the tomatoes, I would suggest not making it in a metallic pan.
I make this quite often. It's delish, and very easy to make. Sometimes, I use Herbs de Provence instead of dried italian herb seasonings, and I like to make double batches at a time. I use it on Angel Hair and also use it when i make my stuffed peppers/zucchini (stuffed with ground turkey) top with this sauce. Thanks for sharing.