It’s tomato season!
If you grow your own tomatoes, you know it’s this time of year when you have to pick your tomatoes off the vine before the first cold spell sneaks up on ya!
This roasted tomato sauce recipe is a great way to preserve some of your bounty.
I also love making this recipe whenever I have tomatoes in the kitchen that are starting to get a bit too soft..
This roasted tomato sauce is great for homemade pizza, pasta dishes, as a base for soup, and more..!
Prep time: 10 minutes
Cook time: 50 minutes
Makes 3 cups
- 5 tomatoes, cut in half
- 2 onions (yellow, red on white), cut in half*
- 1 head of garlic (or 2…)
- ¼ cup olive oil
- ½ tsp coarse salt
- ¼ tsp cracked fresh pepper
Optional add ons:
- A handful of herbs – fresh rosemary/oregano/basil
- ½ tsp paprika
- A pinch of cayenne
*I like keeping the peel on the onions and garlic as it prevents the outside layers from drying/burning. Once the onions and garlic are cooked, it’s easy to remove the peel before blending.
Preheat oven to 400°F.
In a roasting pan, place tomatoes, onions, and garlic.
If desired, add herbs and/or spices on top.
Drizzle with olive oil, then sprinkle salt and pepper.
Bake for 50 minutes.
Set aside to cool down, then process in the blender.
Adjust seasoning if needed.
You can freeze this sauce, or can it – if that’s your jam (pun intended…)
Did you know? If your tomatoes are still green on the vine and you have to pick them, you can ripen them by placing them in a paper bag or a cardboard box…! Keep them at room temperature and away from direct sunlight.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media!