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Roasted Tomatoes

Roasted Garlic Tomato Sauce

This homemade tomato sauce is so easy and flavourful that you might never go back to store bought. Not to say that all manufactured products are bad, but if you have the time why not go completely natural and use local, fresh vegetables, herbs and spices in your sauce.
This sauce is incredibly versatile and can be used directly in a vegetarian pasta. You can also add a protein (e.g. ground beef, veal, or pork) to build a meat or Bolognese sauce, or use as a substitute for pizza sauce or topping for meatballs or chicken – like I have for our classic Chicken Parmigiana recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Sauces
Cuisine: Italian
Calories: 822
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Roma tomatoes halved
  • 1/2 large white onion chopped
  • 4 cloves garlic whole
  • 4 tbsp olive oil divided
  • 2 cups vegetable stock reduced salt
  • 1/2 cup fresh basil torn
  • 1 tbsp Kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp unsalted butter

Equipment

  • large mixing bowl
  • large baking sheet
  • parchment paper
  • large Dutch oven (or pot)
  • wooden spoon
  • immersion blender (or regular blender)
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Trim and halve tomatoes, peel garlic, peel and dice onion, trim and tear basil, measure and separate ingredients.
Cooking + Assembly
  1. Preheat oven to roast at 350 degrees F.
  2. Place tomatoes, garlic, and onions in a large mixing bowl. Add 2 tablespoons of olive oil and toss to combine. Pour the entire mixture onto a large, parchment-lined baking sheet, sprinkle with salt and pepper, and roast for 30 minutes, turning half way through.
  3. Place roasted vegetables and garlic into a large Dutch oven or heavy pot over medium heat. Add vegetable stock, basil, and chili flakes and bring to a boil, stirring frequently with a wooden spoon. Once boiling, reduce heat to low, cover and simmer for 15 minutes to allow flavours to combine.
  4. Remove from heat and add 2 tablespoons of oil and unsalted butter and stir to combine. Use an immersion blender to liquefy the mixture until a smooth consistency has been achieved. Alternatively, work in batches using a blender to liquefy the sauce.

Notes

  • This sauce is essential a marinara sauce and has intentionally been left very basic.
  • Try adding new and exciting ingredients, or seasonal herbs and vegetables to change it up. For example, add 2 oz of vodka and 1 cup of heavy cream to make "a la vodka" sauce; dice and add sun-dried tomatoes to turn it into a "sun-dried tomato and basil" sauce; add fresh spinach and grated Parmesan and you have a "Florentine"; or throw in an additional tablespoon of red pepper flakes to make a "spicy arrabbiata".