Oven-Roasted Tomato Sauce
Easy homemade pasta sauce featuring oven-roasted Roma tomatoes
Servings: 10 servings
- 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
- 1/2 cup olive oil
- 1/4 cup fresh basil minced
- 1/4 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.
Serving: 1cup | Calories: 145kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 243mg | Potassium: 0mg | Fiber: 3g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg