Oven-Roasted Tomato Sauce
This oven-roasted tomato sauce is bursting with flavor but still wonderfully light! It's so delicious, you'll be amazed how simple it is to make.
- 4 pounds Roma tomatoes (washed and quartered)
- 1 cup onion (chopped)
- 6 cloves garlic (whole, peeled)
- 2 teaspoons sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- ½ cup olive oil
- ¼ cup fresh basil (minced)
- ¼ cup fresh oregano (minced)
Preheat the oven to 450°F.
In a large bowl, combine the quartered tomatoes, chopped onion, whole garlic cloves, salt, red pepper flakes, and sugar.
Add the olive oil and toss until the tomatoes are well-coated.
Transfer to a 13- × 9-inch baking dish.
Roast until the tomatoes soften, about 45-60 minutes.
Remove the pan from the oven and allow to cool slightly.
Drain off any excess liquid.
For a chunkier sauce, mash the tomatoes with a potato masher right in the pan. For a smoother sauce, transfer to a food processor and process for a few seconds.
Stir in the fresh basil and oregano.
This recipe is for 10 servings. Each serving is 1 cup of sauce.
Sauce can be stored in an airtight container in the fridge. I recommend a jar with a screw top lid for convenience.
You can also freeze the sauce for longer storage.
Serving: 1cup | Calories: 147kcal | Carbohydrates: 10.8g | Protein: 2.6g | Fat: 11.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 482.3mg | Potassium: 538.9mg | Fiber: 3.3g | Sugar: 5.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 7.5g