This Oven Roasted Tomato Sauce is thick, creamy and full of summer flavors. With a 5-minute prep time, it will easily become your family’s favorite tomato sauce!
I came up with this, now-family favorite, recipe out of pure l-a-z-i-n-e-s-s.
A couple of months ago, my mom had “given” me a half a crate of fresh tomatoes, and I think we all know by now that when I say “given” I actually mean that I “took” the said tomatoes right off my moms kitchen counter. With a little wave and kiss, I loaded the girls and my tomatoes into my car and drove home. Looks like I am still playing the 20-and-in-collage card! I’m going with it as long as I can!
Fast forward 5 days later and that crate of now almost too ripe tomatoes was still hanging around on my counter.
I needed a plan.
So I poured myself a very tall glass of wine, leaned against the kitchen counter and thought long and hard about what I wanted to make. I thought so long about it, that I may have actually fallen asleep standing in the kitchen. Motherhood can do that to you.
What I wanted was a rich, thick and crave worthy tomato sauce, minus the chopping and standing around stirring the pot of sauce like a sauce warden.
I had other things to do, like errr… taking a nap laying down.
So I cranked up the oven and let my kitchen BFF do all the work for me.
First, I chopped the tomatoes into quarters, skin, seeds, blemishes and all, then tossed them onto a baking sheet.
Then I roughly chopped 1/2 an onion and an entire red pepper, for some color, and tossed both of them onto the baking sheet.
Next, garlic time. I peeled and then tossed a couple of garlic cloves onto the baking sheet. If you love garlic, by all means add more. You can also leave the garlic in the peel, roast them and then peel before blending for a milder garlic taste, but I would completely forget to peel them before blending. Know your strengths people.
Then I sprinkled the entire tray with oregano, salt and pepper and finally I drizzled the entire thing with a couple tablespoons of olive oil.
Into the oven for an hour.
5 minutes of prep, 1 hour of downtime.
This is my kind of recipe!
Now, it’s nap time, chore time, playtime. Wait, lazy day remember.. nap time for sure!
After roasting, I let the tomatoes rest until they were just warm enough to handle, then transferred them into a blender along with a couple of fresh basil leaves that I snipped from my garden.
Knock on wood, and I know it’s only the beginning of June, but so far this year I have not killed one of my basil plants!! High-five me!
Here’s the scorecard, in case you are keeping track –
2014 – 3 basil plant kills
2015 – 6 basil plant kills
2016 – 0 basil plant kills
You know I am feeling pretty good about this right now!
Anyway, my family loves a super smooth tomato sauce so I blended my sauce for roughly a minute. But you can also just give the veggies a quick pulse for a thicker and chunkier sauce.
Regardless of where you procure your tomatoes, this sauce is thick, creamy, and full of fresh summer flavor. A perfectly easy recipe that will be sure to become a family favorite.
Ways to use this Oven Roasted Tomato Sauce –
Pasta – Toss with your favorite pasta, bonus if you mix in some cooked chicken, sausage, thinly shredded spinach, mushrooms and/or a big handful of parmesan cheese.
Soup – Puree until smooth, pour into medium stockpot and add in 2 cups of chicken or vegetable stock, bring to boil and simmer for 20 minutes. Serve with your favorite grilled cheese.
Breakfast – Eggs in Purgatory, super dramatic name I know, is one of my hubby’s favorite breakfast dishes.
Appetizer – Baked Goat Cheese and Marinara Appetizer, need I say more?
Oven Roasted Tomato Sauce
2 pounds Roma or Vine tomatoes (10 tomatoes), roughly chopped
1/2 onion, roughly chopped
6 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon dried oregano
4 basil leaves
salt and pepper, to taste
1. Preheat oven to 375 degree F. Line or spray a baking sheet with cooking spray.
2. Place the tomatoes, onions and garlic on the baking sheet. Drizzle with olive oil and sprinkle with the oregano as well as the salt and pepper to taste.
3. Bake for 1 hour, let cool slightly.
4. Add all of the ingredients, as well as the basil to a blender or food processor and blend until you reach your desired consistency. Adjust seasoning accordingly. For a chunky sauce, pulse for 15-20 seconds. For a smooth sauce, blend on high for 1-2 minutes.
Yield – 3 cups
Storage – 1 week in fridge, 2 months in freezer
Prep Time – 5 minutes
Cook Time – 1 hour