My stepdaughter, Katie, arrived at the beach fresh from passing the last qualifying exam on her way to a PhD in Math from Dartmouth. Katie, a self-described tomato-holic, has been working to perfect a pasta sauce based on one of Jamie Oliver’s recipes. While she was visiting, we decided to try an oven-roasted tomato sauce we had seen in my free issue of Cuisine At Home magazine.
Incredibly easy to make, the sauce was a bit too watery and we ended up draining off the excess. We also added more garlic and red pepper flakes plus we swapped out some of the basil for fresh oregano. The resulting sauce tasted fresh and light and worked perfectly on our grilled pizza (more on that later). If you don’t have fresh basil or oregano and use dried versions instead, use one-third of the amounts listed below.
This recipe is very low in cholesterol and is a good source of Vitamin A, Vitamin C and Vitamin K.
- 4 lbs. Roma tomatoes, washed and quartered
- 1 cup chopped onion
- 6 cloves garlic, peeled (left whole)
- 2 tsp sea salt
- 1 tsp red pepper flakes
- 1 tsp sugar
- ½ cup olive oil
- ¼ cup fresh basil, minced
- ¼ cup fresh oregano, minced
- Preheat oven to 450°F. In a large bowl, combine tomatoes, onion, garlic, salt, red pepper flakes and sugar. Add olive oil and toss. Transfer to a 13- × 9-inch baking dish.
- Roast until tomatoes soften. (The original recipe said this would take 35-40 minutes, but it took more than an hour for ours to soften.) Remove pan from oven and let cool slightly. Drain off excess liquid. If you prefer your sauce chunky, mash with a potato masher right in the pan. If you prefer your sauce to be smoother, process for a few seconds in a food processor. Stir in basil and oregano.